Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing, 100048, China
Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan
Food and Machinery
In view of the morphological and structural characteristics of brown rice, use the non-contact laser scanning technology to acquire original point cloud on brown rice surface in the multi-section circular scanning way. The Poisson reconstruction algorithm is used to reconstruct the smoothed point cloud with normal information to obtain the ideal three-dimensional model of brown rice surface. The results show that the reconstructed brown rice model has smooth surface, clear outline, and obvious details such as rice ditch and germ, which can provide an effective digital model for the later improvement of rice processing technology.
Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material,
2019
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Cont
Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui
Food and Machinery
With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R2 greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …
Preparation And Characterization Of New High-Potency Dipeptide Sweetener,
2019
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua
Food and Machinery
N-{N-[3-methyl-3-(3,4-methylenedioxyphenyl) butyl]-α-L-aspartyl}-L-phenylalanine methyl ester is a new sweetener of neotame analogues. In this paper, to synthesize this sweetener, designed the strategy to obtain the key intermediate 3-methyl-3-(3,3- methylenedioxyphenyl) butyraldehyde. Use 3,4-methylenedioxybenzenboronic acid and 3,3-dimethylacrylic acid as starting material through Heck reaction, esterification and DIBAL-H reduction to get the intermediate successfully. Then the target sweetener was synthesized by the reductive amination of 3-methyl-3-(3,4-methylenedioxyphenyl) butyraldehyde with aspartame, which was catalyzed by palladium/carbon under the hydrogen atmosphere. The structure of the final product was identified by NMR, IR and HRMS, and the results matched with the desired sweetener. After being verified by sensory …
In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin,
2019
College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471023, China
In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying
Food and Machinery
In this study, the static adsorption behavior and desorption effects of 9 kinds of macroporous resins on natamycin were investigated. The static adsorption kinetics and isothermal adsorption process of the resins were discussed. The in-situ adsorption effects of the macroporous resins on natamycin were also studied in Streptomyces natalensis HW-2 fermentation broth. The results showed that the adsorption and desorption effects of HPD300 and HPD450 resins on natamycin were better, the adsorption rates were 83.47% and 96.14%, respectively. The desorption rates were 95.22% and 85.42%, respectively, and the adsorption capacity was 0.63 and 0.72 mg/g dry resins, respectively. HPD450 was …
Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm,
2019
Shaanxi University of Science and Technology of Shaanxi Province, Xian, Shaanxi 710021, China
Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo
Food and Machinery
Homomorphic filtering and improved k-means algorithm were used to solve the problem of apple surface reflection and apple shadow caused by uneven light during apple grading. Before homomorphic filtering, the apple image was converted from RGB space to HSV space. Then the V component of HSV space was enhanced by homomorphic filtering to minimize the impact of uneven light. For the traditional K-means clustering algorithm, distance measurement method, determination of clustering number and initial center point were newly added, which can better remove the influence of apple shadow on image segmentation. The Qin Guan apples in Fu Xian county of …
Liquor Hop Contour Detection Based On Image Processing,
2019
Artificial Intelligence Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, Sichuan 644000, China; School of Automation and Electronic Information, Sichuan University of Science and Engineering, Yibin, Sichuan 644000,
Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong
Food and Machinery
Based on the traditional experience of liquor-receiving according to liquor hop, Computer vision is used instead of human eyes, the video images of liquor-receiving is captured by CCD, and the images of hops with different liquor degrees are preprocessed by histogram equalization and image corrosion to eliminate the influence of high light noise. Then hops contour is compared with different edge detection algorithms. Besides, the combination of OTSU algorithm and Canny edge detection algorithm can better realize the segmentation of hops and background, and clear edge contour is extracted. Through the pattern recognition of Daqing flower and Xiaoqing flower images, …
Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi
Food and Machinery
The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The …
Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China,
2019
Nanjing Normal University School of Law, Nanjing, Jiangsu 210023, China; Nanjing Tourism Vocational College Tourism Management College, Nanjing, Jiangsu 211100, China
Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei
Food and Machinery
According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is …
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi,
2019
National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchan
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui
Food and Machinery
The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …
Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice,
2019
College of Life Science and Technology, Yangtze Normal University, Chongqing 408100, China
Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice, Zheng Qiaoran, Zhang Heng, Li Wenfeng, Tao Wen, Zhou Feng, Gao Xiaoxu
Food and Machinery
The mice in the treatment group were administrated with the BEP at doses of 200, 400, and 800 mg/(kg BW·d) for 30 consecutive days. The liver injury model was established by intraperitoneal injection of CCl4. The alanine transaminase (ALT), aspartate transaminase (AST) contents in serum, and superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px) and glutathione (GSH) levels in liver were measured. Meanwhile, a hepatic pathological examination was conducted. The results of this study showed that Boletus edulis polysaccharides could, to some extent, protect mice from CCl4-induced liver injury. In addition, Boletus edulis polysaccharides significantly prevent …
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity,
2019
Third Level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Food and Machinery
Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …
Study On Antioxidant Active Components Of Potatoes,
2019
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Food and Machinery
The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves,
2019
Henan Branch of China Tobacco Industry Co.， Ltd., Zhengzhou, Henan 450000, China
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng
Food and Machinery
In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, …
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine,
2019
Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Food and Machinery
Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine,
2019
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen
Food and Machinery
The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …
Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao
Food and Machinery
Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making,
2019
Department of Grain Engineering, Dezhou Vocational and Technical College, Dezhou, Shandong 253034, China
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling
Food and Machinery
The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …
Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids,
2019
Collage of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi
Food and Machinery
In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.
Research Progress On Processing Technology Of Low-Salt Meat Products,
2019
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Food and Machinery
This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.
Efficacy And Research Status Of Rose Hip,
2019
Northeast Forestry University, Harbin, Heilongjiang 150040, China
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Food and Machinery
The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.
