Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer,
2024
School of Public Health, Guizhou Medical University, Guiyang, Guizhou 561113, China
Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan
Food and Machinery
Objective: Portable near-infrared (NIR) spectroscopy and stoichiometric methods were used to predict the spoilage time of yellow peach. Methods: Diffuse reflectance spectra of yellow peach samples were collected using a portable NIR spectrometer. Spectral preprocessing techniques were employed to enhance data features, and partial least squares (PLS) regression was applied to establish a prediction model upon the spoilage time and NIR data of yellow peach. The model performance was evaluated by both root mean square error (RMSE) and coefficient of determination (R2). Results: An R2 value of 0.63 and RMSE of 4.09 days were achieved for …
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis,
2024
Nanyang Vocational College, Nanyang, Henan 473000, China;Nanyang Eucommia Ulmoides Gum Extraction Engineering Technology Research Center, Nanyang, Henan 473000, China
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi
Food and Machinery
Objective: Addressing the issues of poor accuracy and low efficiency in non-destructive testing methods for kiwifruit sugar content. Methods: Proposing a non-destructive testing method for kiwifruit sugar content that combined hyperspectral detection technology, least squares support vector machine, and improved whale algorithm. By collecting hyperspectral information of kiwifruit through a hyperspectral detection system, after preprocessing and feature wavelength screening, and then input into an improved whale algorithm optimized least squares support vector machine model to achieve rapid and non-destructive detection of kiwifruit sugar content, and verify its performance. Results: The proposed method could achieve rapid and non-destructive detection of kiwifruit …
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm,
2024
School of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm, Hu Feng, Gong Zhongliang, Wen Tao, Dai Xingyong, Tang Ziye
Food and Machinery
Objective: To reduce the influence of transverse diameter of Mandarin orange on the prediction of sugar content. Methods: 132 citrus were divided into three groups according to transverse diameter: small （65～70 mm）, medium （70～75 mm） and large （75～80 mm）. After collecting the transverse diameter spectrum of all citrus, the spectrum information and transverse diameter information of citrus were synthesized by spectral transformation algorithm, and the spectrum of different sizes of citrus was converted to the same transverse diameter datum. The pre-correction and post-correction spectra were respectively preprocessed, divided by target symbiotic distance algorithm （SPXY）, screened by competitive adaptive weight sampling …
Walnut Defect Detection Based On Improved Elm And Computer Vision,
2024
Jiangxi V & T College of Communications, Nanchang, Jiangxi 330013, China
Walnut Defect Detection Based On Improved Elm And Computer Vision, Xu Jie, Liu Chang
Food and Machinery
Objective: To address the issues of low accuracy and poor efficiency in walnut defect detection among existing food production enterprises. Methods: Proposed a fast non-destructive detection method for walnut defects that combined improved extreme learning machines and computer vision. Collected most of the surface image information of walnuts through computer vision, preprocess the image through Gaussian filtering, optimize color and texture features through iterative and information preserving variable methods, finally, by improving the butterfly algorithm to optimize the parameters of the Extreme Learning Machine （random weights and deviations）, fast non-destructive detection of walnut defects could be achieved, and verify the …
Lightweight Banana Ripeness Detection Based On Improved Alexnet,
2024
Guangxi Agricultural Vocational and Technical University, Nanning, Guangxi 530007, China
Lightweight Banana Ripeness Detection Based On Improved Alexnet, Jiang Yu, Wang Lingmin
Food and Machinery
Objective: To obtain a lightweight Mini-Alexnet banana ripeness grading model and apply it to Android mobile devices. Methods: Based on the external characteristics of bananas with different ripeness, the Alexnet network model was restructured, part of the convolutional layer was deleted, and the global average pooling was used instead of the full connection layer to reduce the model parameters and required memory. A larger convolutional kernel was replaced to extract the global characteristics of the banana skin to achieve an improved lightweight Mini-Alexnet network model. Then the Mini-Alexnet network model was deployed as Android mobile APP, and its feasibility and …
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages,
2024
Yanbian University Hospital, Yanji, Jilin 133000, China
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages, Zhang Tian, Xu Hui, Quan Jishu, Jin Aihua
Food and Machinery
Objective: This study aimed to investigate the inhibitory effect of Boschniakia rossica polysaccharides （BRPS） on the activation of inflammasome and pyroptosis of J774A.1 macrophages induced by lipopolysaccharide （LPS） and adenosine triphosphate （ATP）. Methods: The nucleotide-binding oligomerization domain-like receptor protein 3 （NLRP3） inflammasome model was established by stimulating J774A.1 macrophages with LPS and ATP. Cell viability was detected using the cell counting kit-8, the release of lactate dehydrogenase （LDH） was tested with the microplate method, the cellular level of NLRP3 and cell membrane damage were detected using the immunofluorescence staining method, and the secretion of interleukin-1β （IL-1β） was …
Optimization Of Cellulase-Assisted Extraction Of Volatile Oil From Acorus Tatarinowii And Study On Its Inhibitory Components On Gaba-T Activity,
2024
Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou 550025， China
Optimization Of Cellulase-Assisted Extraction Of Volatile Oil From Acorus Tatarinowii And Study On Its Inhibitory Components On Gaba-T Activity, Fang Chengwei, Ma Xiuping, Chen Liang, Li Qian
Food and Machinery
Objective: This study aimed to establish a hollow fiber ligand fishing method for screening γ- Aminobutyrate transaminase (GABA-T) inhibitory component from the volatile oil of Acorus tatarinowii. Methods: Based on optimizing the enzyme assisted extraction process of volatile oil from A. tatarinowii using response surface methodology, GABA-T solution was injected into the hollow fiber lumen and used as a "bait" to fish out the potential active components in A. tatarinowii volatile oil, and its GABA-T inhibitory activity was verified. Results: The results showed that the optimum extraction conditions of volatile oil from A. tatarinowii were as follows: cellulase content …
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology,
2024
School of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology, Lou Jie, Zuo Yaqian, Tian Xing
Food and Machinery
Objective: To investigate the differences in volatile odor substances of Cyclocarya paliurus tea from different origins. Methods: Taking Cyclocarya paliurus tea from Changde, Zhangjiajie, Shaoyang in Hunan, Xiushui in Jiangxi, Qiandongnan in Guizhou, and Enshi in Hubei as the research subjects, the gas chromatography-ion mobility spectrometry (GC-IMS) coupled with partial least squares discriminant analysis (PLS-DA) was used to investigate the characteristics of different volatiles and their similarities in green strychnine teas from different origins. Results: A total of 120 VOCs, including monomers of some substances and their polymers, were detected in Cyclocarya paliurus tea from different origins, which were 34 …
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours, Piao Shenghu, Yuan Jieyao, Xu Li, Liu Yanlan, Yi Cuiping
Food and Machinery
Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, peas, white kidney beans, red beans, and chickpeas. Results: The water absorption index （WAI） of Mung bean powder at 90 ℃ and the water solubility index （WSI） at 40 ℃, the water absorption was better. In gelatinization results, mung bean powder had the highest recovery value, and showed good gelatinability. The results showed that the hardness and chewability of mung bean …
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt,
2024
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt, Li Yang, Chen Shuxing
Food and Machinery
Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （P<0.05）, but it exhibited better storage stability than bifocal camel yogurt （P<0.05）. Texture analysis showed that the hardness of bifocal camel yogurt was significantly higher than that of dromedary camel yogurt （P<0.05）, while the adhesiveness, cohesiveness, and gumminess of dromedary camel yogurt were significantly higher than those of bifocal camel yogurt （P<0.05）. No significant differences were found in elasticity and chewiness between the two. Rheological characteristics showed that both single and bifocal camel yogurt exhibited shear-thinning flow characteristics, with initial apparent viscosity values of 5.82 and 2.33 Pa·s, respectively. Both formed thixotropic loops, with areas of 2 421.82 and 3 674.16 Pa/s, respectively. The exhibited gel properties, with dromedary camel yogurt having higher elasticity and viscosity. A total of 48 volatile flavor substances were detected in single and bifocal camel yogurt, with significant differences in the content of volatile flavor substances shared by the two camel yogurt types （P<0.05）. The content of volatile acids, esters, aldehydes, ketones, and other substances with lower flavor thresholds was relatively higher in bifocal camel yogurt, making its flavor superior. The sensory evaluation score of dromedary camel yogurt was higher than that of bifocal camel yogurt （P<0.05）. Conclusion: Bifocal camel yogurt has higher nutritional and flavor substance content, while dromedary camel yogurt exhibits superior storage stability and taste.
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules,
2024
School of Chemistry and Chemical Engineering, Changsha University of Science & Technology, Changsha, Hunan 410076, China
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules, Tan Xin, Liang Chunyan, Deng Songlin, Chen Qijie, Luo Yongqing
Food and Machinery
Objective: Modified starch was used to mix with gelatin to prepare the capsule shell, and the cost of preparing the capsule shell was reduced. Methods: Oxidized corn starch prepared by using 15% hydrogen peroxide was used as raw material to mix with part of gelatin. The oxidized corn starch/gelatin composite film and capsules were prepared by casting method and impregnation method, respectively, and were characterized by Fourier transform infrared spectroscopy （FT-IR）, X-ray diffraction （XRD） and Scanning electron microscopy （SEM）. Results: The results showed that the ratio of oxidized corn starch and gelatin was 5∶5, the drying weight loss of oxidized …
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus,
2024
College of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus, Wang Qingmei, Liu Xiaoyu, Chen Qingsen, Zhao Pei, Yan Yali
Food and Machinery
Objective: This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide （CGMP） and explore its hemagglutination inhibition （HI） ability against influenza virus. Methods: Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests, the large-scale production of CGMP from whey powder was investigated from five process conditions: sample volume, loading flow, eluent concentration, eluent volume, and resin service cycle. Meanwhile, a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza …
Screening And Application Of Monascus In Medium And High Temperature Daqu,
2024
Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
Screening And Application Of Monascus In Medium And High Temperature Daqu, Su Feng, Wei Chunhui, Zeng Bo, Huang Zhiguo, Jiang Ke, Ren Zhiqiang
Food and Machinery
Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation …
Research Progress On Transparency Mechanism Of Egg White Heat Gel,
2024
School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Research Progress On Transparency Mechanism Of Egg White Heat Gel, Lu Xinhong, Xiang Xiaole, Yu Zhuosi, Chen Le, Dong Shiqin, Li Zixiao
Food and Machinery
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, …
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields,
2024
College of Chemistry & Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China;Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan University, Shaoguan, Guangdong 512005, China
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields, Xie Runsheng, Li Peijun, Jiang Yuqiu, Cao Xingye, Li Haiyun, Su Donglin
Food and Machinery
Due to antimicrobial activity, nanoparticles (NPs) in combination with antimicrobial peptides (AMPs) can be used to kill drug-resistant (MDR) pathogens. Nanosilver (AgNPs) has broad-spectrum and efficient antimicrobial properties, multiple bacterial inactivation mechanisms, and the ability to fine-tune the conjugation on the surface of antimicrobial peptide-conjugated silver nanoparticles (AMP-AgNPs), which results in higher biosafety of AMP-AgNPs. The review summarized the latest research progress of AMP-AgNPs conjugates and discussed the synthesis method, antibacterial activity, mechanism of action, hemolytic toxicity of AMP-AgNPs conjugates, as well as their applications in medical and food fields. The future development direction of AMP-AgNPs conjugates was also prospected.
Research Progress On The Changes In Flavor Substances During Black Garlic Processing,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food,
2024
Harbin University, Harbin, Heilongjiang 150086, China;College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150006, China;Jiusan Oils and Grains Industries Group Co., Ltd., Harbin, Heilongjiang 150090, China;High-skilled Talents （Model Worker） Innovation Studio of Qu Yanfeng, Harbin, Heilongjiang 150086, China
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food, Qu Yanfeng, Guo Xiaochan, Tang Jiatong, Wan Ruining, Zhang Hanbing
Food and Machinery
Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress,
2024
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua
Food and Machinery
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky,
2024
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550000, China
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li
Food and Machinery
[Objective] In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the VC content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the VC loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and …
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch,
2024
Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch, Kang Zhimin, Geng Ningning, He Mengying, Xu Guozhen, Wang Zhiwei, Zhang Kangyi
Food and Machinery
[Objective] This study aimed to explore the mechanism of action between Amomum villosum polysaccharide (AVP) and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch. [Methods] an AVP-wheat starch compound system with different concentrations of AVP was prepared. The effects of different concentrations of AVP on the gelatinization characteristics, rheological properties, thermodynamic properties, crystal structure and digestion characteristics of wheat starch were studied. [Results] The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system, reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region …
