Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit,
2020
Guiyang University, Guiyang, Guizhou 550005 , China
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Food and Machinery
Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, VC content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation,
2020
College of Engineering, South China Agricultural University, Guangzhou, Guangdong 516042 , China
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong
Food and Machinery
In order to realize the visible/near infrared spectroscopy nondestructive testing of the internal quality of orange fruits, Trace pro software is used to carry out optical simulation analysis on the designed orange fruit online testing and conveying tray model. referring to the luminance/illuminance value in the simulation result, the tray model with higher value is processed in kind, and is tested and verified by combining with the actual spectrum testing platform.The simulation results show that the optimal shape parameters of the achievement transfer tray were: outer diameter 80 mm, inner transverse diameter 55 mm, inner longitudinal diameter 50 mm, and …
Prediction Method Of Banana Pulp Defect By Machine Vision,
2020
School of Mechanical Engineerin, Hubei University of Technology, Wuhan, Hubei 430068 , China
Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui
Food and Machinery
In view of the problem that it is difficult to predict the inner pulp defect of banana, the machine vision technology is employed to recognize the image of banana peel and pulp, and then fits the recognition parameters to get the prediction model of pulp defect. The collected image, grayed and filtered, is recognized by double threshold and morphological analysis to extract banana peel, banana pulp, banana peel black spot and banana pulp defect. Thereafter, the total number of pixels in the extracted region is calculated, and the total number of pixels is taken as the area of the region. …
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin,
2020
College of Food Science Heilongjiang Bayi Agricultural University, Daqing, Helongjiang 163319 , China
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The Vigna umbellata lectin as the research object, based on the results of single factor experiments, the extraction process is optimized by response surface experiments. Further purification was made by using ammonium sulfate fractionation precipitation method,Q Sepharose XL anion exchange chromatography, phenyl FF HP hydrophobic chromatography and Sephadex G-50 gel filtration chromatography, and the protein was analyzed by SDS-PAGE electrophoresis. The results showed that the optimum extraction parameters were as follows: PBS is used as the extracting solution, the ratio of material to liquid was 1∶23 (g/mL), pH value was 7.8, and the duration was 14 h and the agglutination …
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius,
2020
Medical College, Shaanxi Institute of International Trade, Xianyang, Shaanxi 712046 , China
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng
Food and Machinery
In this study, the water-extracted ethanol precipitation method was used to extract Polysaccharides in Pyropolyporus Formentarius (PFPS), and the capacities of scavenging DPPH and ABTS were analyzed. Different concentrations of PFPS were used to detect the resistant abilities against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and Micrococcus tetragenus, and the relative minimum inhibitory concentration (MIC) were also determined. The results showed that PFPS could eliminate DPPH and ABTS. When the concentration of PFPS was 1.0 mg/mL, the ability of scavenging DPPH and ABTS exceeded that of the BHT control, while was weaker than the VC reference substance. …
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii,
2020
College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, Hebei 056038 , China
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Food and Machinery
In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck,
2020
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China ；Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha,Hunan 410128 , China
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Food and Machinery
In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …
Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips,
2020
Changsha Food and Drug Information and Evaluation and CertificationCenter, Changsha, Hunan 410013 , China
Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei
Food and Machinery
Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco,
2020
China Tobacco Guangdong Industrial Corporation Limited, Guangzhou, Guangdong 510385 , China
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Food and Machinery
In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers,
2020
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；ShanghaiProfessional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Science andEngineering, Shanghai Ocean University, Shanghai 201306 , China ；College of Food Science and Technology,Shanghai Ocean University 201306 , China
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Food and Machinery
The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.
Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers,
2020
University of Arkansas, Fayetteville
Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers, Lutishoor Salisbury, Jeremy Smith, Abayomi Omotola Omolewu
University Libraries Faculty Publications and Presentations
Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers.
Making collection management decisions of resources is important and challenging. The challenges arise from finding the balance between the mission of libraries to meet the needs of a wide range of users; the high cost of subscription to journals and databases; the escalating annual increases imposed by publishers, and limited budget for collection management activities.
By identifying and analyzing the research output from faculty and graduate students from the Food Science Department to determine where they published and the sources …
Research Progress In Food-Derived Functional Peptides,
2020
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108 , China
Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping
Food and Machinery
This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Food and Machinery
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons,
2020
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet,
2020
Department of Food Science, Xizang Agricultural and Animal Husbandry College, Nyingchi, Xizang 860000 ,China
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish,
2020
Guangdong Key Laboratory for Research and Development of Natural Drugs, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China ；Chemistry Teaching and Research Section, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China ；College of Life Scienc
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed,
2020
Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 , China
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole,
2020
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048 , China
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet,
2020
School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450000 , China
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Food and Machinery
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
