Agriculture Commons^™

Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality, Wang Zhuzhu, Wang Liqiang, Fang Dandan, Li Baoqiang

Food and Machinery

To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of …

Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag

Food and Machinery

In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in …

Detection Of The Chinese Jujube Surface Defects By Machine Vision, Wang Chunpu, Wen Huaixing, Wang Junjie

Food and Machinery

Based on LingWu jujube as experimental object, used the Halcon12.0 visual processing software by the method of support vector machine (SVM) in IHS color space to extract the mean value and mean variance of H component as the color eigenvalues. Selected the gaussian kernel function by the experiments. When the kernel parameter was 0.2, and the regular constant was 0.005, the accuracy rate was 94.6%, which greatly improved the efficiency of nondestructive on-line detection, decreased the labor cost and labor intensity, and eliminated the scruple on the accuracy of on-line detection for jujube to processors. It has large research significance …

Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen

Food and Machinery

The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the …

Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo

Food and Machinery

The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn …

Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian

Food and Machinery

Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs …

Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui

Food and Machinery

To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …

Preparation Of Fish Oil Micro-Capsules By Spray Freeze Drying, Che Xinzi, Duan Xu, Wan Gyueyue, Zhou Siqing, Pang Yuqi

Food and Machinery

Spray freeze-drying (SFD) is a new method of microcapsule preparation, which combines spray drying (SD) and freeze-drying (FD) processes to obtain a high-quality powder. The encapsulation efficiency, moisture content, productivity, repose angle, solubility, total drying time and total drying energy consumption were taken as evaluation indexes, and the best parameters of vacuum pressure and air volume were determined by weighted comprehensive score method in the process of spray freeze-drying. The composition of the fatty acid composition of fish oil before and after embedded was compared and analyzed. The results showed that the quality of fish oil microcapsule prepared by vacuum …

Suitability Evaluation For Processing Chips From Different Lotus Root Cultivars, Yang Song, Wu Yuhan, Chen Min, Guo Jiagang

Food and Machinery

Selected four lotus root cultivars mainly planted in Anhui province as research objects and tested a range of indexes for both lotus root cultivars and the chips, including 8 tested indexes, respectively. Then fuzzy mathematical comprehensive evaluation was used to compare the sensory quality of lotus root chips samples. The results show that there are significant differences in brittleness, hardness and crude fiber content among the four lotus root cultivars. Furthermore, significant differences are also found in terms of shrinkage rate, brittleness, hardness, total phenol retention, and yield of chips among the lotus root chips samples processed by the four …

Effect Of Konjac Glucomannan On The Hygroscopic Characteristics Of Cut Tobacco, Liang Miao, Zhang Guo, Liu Cuimei, Li Bin, Zhang Ke, Lv Bin

Food and Machinery

The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut …

Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method, Wang Tianyi, Gao Zunhua, Fan Lei, Chu Han, Li Jinghao, Li Xiao, Yao Ermin

Food and Machinery

Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the …

Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi

Food and Machinery

Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.

Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan

Food and Machinery

Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.

The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin

Food and Machinery

In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.

Research Progress On The Application Of Nano-Cellulose In Food Industry, Cai Chenchen, Lu Dengjun, Ma Ruijia, Liu Tao, Fan Zhuoxi, Lv Mingda

Food and Machinery

Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging …

Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin

Food and Machinery

A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS²). The qualitative analyses of the compounds were performed through the database …

Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong

Food and Machinery

In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking …

Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru

Food and Machinery

To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …

2019 Nebraska Property Tax Issues, J. David Aiken

Cornhusker Economics

Nebraska property taxes are the tenth highest in the United States, sales taxes are the ninth lowest, and both income taxes and total state taxes are in the middle. Property taxes account for 38% of total state and local tax collections in Nebraska, the highest of any tax. Sales taxes are 29% of total tax collections, and income taxes are 26%. If property taxes, sales taxes and income taxes were equalized as sources of state and local revenue, property taxes would need to be reduced over $600 million.

Sixty percent of property taxes go to K-12 education funding. Nebraska state …

The World Is In Better Shape Than Most People Think, E. Wesley F. Peterson

Cornhusker Economics

Steven Pinker (2018, page 40) reports that “… large majorities in eleven developed countries said ‘the world is getting worse’ and in most of the last forty years a solid majority of Americans have said the country is ‘heading in the wrong direction.’” Recent polls conducted by the Pew Research Center show that Americans are pessimistic about the future (Gramlich, 2019) and that around the world many people are dissatisfied with the way democracy works in their countries (Wike et al., 2019). According to Twenge (2019), the level of happiness in the United States has been trending down for the …