Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex,
2024
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China;Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo
Food and Machinery
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch （HA） and its complexation with stearic acid （SA）. The physicochemical properties, anti-digestibility, and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed. [Results] Increasing pretreatment temperature in the gelatinization temperature range, prolonging the …
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model,
2024
School of Computer Science and Technology, Shandong University of Science and Technology, Zibo, Shandong 255049, China
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang
Food and Machinery
[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion …
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims,
2024
School of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315832, China;Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli
Food and Machinery
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of …
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish,
2024
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410000, China
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin
Food and Machinery
[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm,
2024
Taiyuan Tourism College, Taiyuan, Shanxi 030032, China
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei
Food and Machinery
[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles,
2024
School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia
Food and Machinery
[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe3O4 magnetic molecularly imprinted nanoparticles （Fe3O4 MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe3O4 MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H2O2 and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry,
2024
Jiangsu Institute of Metrology, Nanjing, Jiangsu 210023, China
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng
Food and Machinery
[Objective] To achieve good internal quality control of determination of decamethylammonium chloride and benzalkonium chloride residues in drinking water by high performance liquid chromatography tandem mass spectrometry, and to promote the improvement of detection methods. [Methods] A mathematical model and fishbone diagram were established to evaluate the introduced uncertainty components, and the combined standard uncertainty and expanded uncertainty were calculated. [Results] Under the inclusion factor k=2, and the decamethylammonium chloride and benzalkonium chloride residue in drinking water samples was 4.3 μg/L and 4.7 μg/L and their expanded uncertainty U was 0.52 μg/L and 0.48 μg/L, respectively. [Conclusion] The uncertainty …
Grain And Chaff Separation Detection Method Based On Machine Vision,
2024
School of Mechanical Engineering, Hubei University of Arts and Sciences, Xiangyang, Hubei 441025, China
Grain And Chaff Separation Detection Method Based On Machine Vision, Li Xin, Qi Jiamin, Cheng Hao, Wang Yanchun
Food and Machinery
[Objective] To solve the problem of poor manual detection accuracy of traditional grain and chaff separator and improve production efficiency. [Methods] An image detection method based on machine vision was proposed, which realized the feature recognition and separation of grain rough through multi-stage progressive fusion of different image algorithms. The acquired images were selected in the ROI region and enhanced by Retinex algorithm. The Otsu algorithm was used to segment the image, and then the median filtering wwas combined with morphology to remove the image noise. The improved Canny algorithm was used to detect edge features of binary images, and …
The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design,
2024
School of Art and Design, Changsha University of Science & Technology, Changsha, Hunan 410114, China
The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design, Liu Ying
Food and Machinery
In response to the current situation of packaging design for local food, this study extracts structural features, decorative element features, color features, and cultural features from spatial art based on Meishan culture, and deconstructs them into local food packaging design. It explores the design ideas and strategies of integrating the spatial artistic essence contained in Meishan culture with local food packaging, enhancing food-added value, showcasing regional characteristics, enhancing cultural connotations, assisting local economic development and cultural dissemination, promoting the inheritance of ethnic culture, and innovating local food packaging.
An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design,
2024
School of Fine Arts, Hunan Normal University, Changsha, Hunan 410012, China;Hunan Intangible Cultural Heritage Imaging Information Key Laboratory, Changsha, Hunan 410012, China
An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design, Wu Yuqing, Xu Haibo, Zhu Yiwei
Food and Machinery
The paper summarizes and analyzes the progress of research on the use of intangible cultural heritage in food packaging design through the number of articles, keywords, research objects, research perspectives and ideas. The study analyzes the application of intangible cultural heritage in food packaging design from three aspects: principles, strategies, and methods. It also explores the future development directions, suggesting that future research can guide design practice through theoretical studies and validate design practice using big data models.
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry,
2024
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China;College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing
Food and Machinery
[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of …
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit,
2024
School of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng
Food and Machinery
[Objective] To improve the accuracy of online measurement of sugar content of grapefruit by near infrared spectroscopy. [Methods] The pomelo online non-destructive testing equipment developed by ourselves was used to collect diffuse transmission spectrum data of pomelo in three light regions. In the wavelength range of 650~950 nm, orthonormal variable transformation （SNV）, multiple scattering correction （MSC）, Normalize, Savitzky-Golay first order derivative, SG-1st preprocessed the original data, used the adaptive weighting algorithm （CARS） to screen the spectral characteristics of the grapefruit sugar content, and established a partial least squares regression （PLSR） model. 30 grapefruit samples that were not involved in the …
Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator,
2024
College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator, Chu Xuan, Hong Jialong, Feng Gengxin, Yao Zhenquan, Ma Zhiyu
Food and Machinery
[Objective] Refining the accuracy and intelligence of passion fruit quality assessment. [Methods] The study used the capabilities of OpenCV along with a compact neural network architecture, MobileNetV3_large_ssld, to accurately determine the fruit's diameter, ripeness, and the degree of its wrinkling. The diameter measurement was achieved by analyzing the short side of the fruit's minimum bounding rectangle. The ripeness assessment was based on the pixel ratio of H component values within specific ranges （H∈[0,10]∪[156,180], [11,25], [26,34], [125,155]） in the HSV color space. Furthermore, the study developed a MobileNetV3_large_ssld model to evaluate the wrinkling of the fruit's skin. Leveraging these three key …
Design Of Apple Damage Automatic Detection System Based On Machine Vision,
2024
College of Mechanical Engineering and Rail Transit, Changzhou University, Changzhou, Jiangsu 213164, China
Design Of Apple Damage Automatic Detection System Based On Machine Vision, Qin Yinchu, Li Tao, Li Xu, Wang Meiling, Tan Zhiying
Food and Machinery
[Objective] To meet the practical requirements for comprehensive grading based on the appearance quality and size of apples, and to address issues such as low efficiency of manual sorting, complex structure, and high cost of sorting equipment for Chinese apples. [Methods] A YOLOv5s-apple model was proposed. The transformer module and CBAM attention module were introduced into the backbone network, and the weighted Bidirectional feature pyramid network (Bi-FPN) was added to improve the neck network. Then, combined with HALCON software, a self-designed intelligent apple damage detection system was used to carry out damage sorting and size classification. [Results] The experimental results …
Early Spoilage Detection Of Apple Based On Generative Adversarial Network And Mask R-Cnn,
2024
Hebei Institute of Mechanical and Electrical Technology, Xingtai, Hebei 054000, China
Early Spoilage Detection Of Apple Based On Generative Adversarial Network And Mask R-Cnn, Yu Qilong, Zhao Xiaodong, Ji Yu, Wang Chunrong, Sun Yao
Food and Machinery
[Objective] To improve the detection accuracy of early apple spoilage zone. [Methods] An apple spoilage detection method was proposed based on generative adversarial network and convolutional neural network. The Pix2PixHD model was used to generate near-infrared imaging data of stored apples in the early postharvest metamorphic area. The Mask R-CNN model was used to segment the generated near Infrared image to detect the deterioration zone in the apple. Based on generative adversarial network and convolutional neural network technology, the early deterioration region segmentation and prediction of postharvest apples were implemented by using the generated near-infrared imaging data on a low-cost …
Study On Temperature Field In Tall Bungalow Based On Geosynclinal Ventilation,
2024
Zhengzhou Railway Vocational and Technical College, Zhengzhou, Henan 451460, China
Study On Temperature Field In Tall Bungalow Based On Geosynclinal Ventilation, Zhang Shuyuan, Wang Sen, Hou Yaolong, Chen Xi, Zhang Xiangxiang
Food and Machinery
[Objective] In order to study the effects of geosynclinal ventilation on the temperature of tall bungalow warehouse. [Methods] The numerical simulation software COMSOL was used to conduct numerical simulation of temperature field under mechanical ventilation for 96 h for tall bungalow warehouse with size of 60 m×24 m and loading height of 6 m. By establishing the mass conservation equation, momentum conservation equation and energy conservation equation, the variation of temperature field in the warehouse under different ventilation modes was analyzed, and the numerical simulation of different unit ventilation conditions was extended. [Results] After mechanical ventilation for 36 h, most …
Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts,
2024
Guizhou Institute of Walnut, Guiyang, Guizhou 550000, China;Guizhou Academy of Forestry，Guiyang, Guizhou 550000, China
Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts, He Jiali, Hu Enming, Wang Jihui, Hu Bokai, Liu Yana
Food and Machinery
[Objective] This study aimed to investigate the chemical constituents of walnut leaves. [Methods] The volatile components of walnut leaves were analyzed by head-space solid micro-extraction and coupled with GC-MS. The chemical composition of ethanol extract was identified using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high resolution mass spectrometry (UPLC-Q-Exactive). [Results] 88 kinds of volatile compounds were identified in walnut leaves, mainly terpenoids, of which sesquiterpenoids account for 78.35%. 30 kinds of active components were identified from ethanol extracts, including twenty kinds of polyphenols (twelve kinds of flavonoids), four kinds of phenylpropanoids, three kinds of pentacyclic triterpenoids, two kinds …
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years,
2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;College of Tea and Food Science, Wuyi University, Nanping, Fujian 354300, China
Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua
Food and Machinery
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic …
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species,
2024
Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu
Food and Machinery
[Objective] This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava. [Methods] The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy (GC-IMS). [Results] 130 volatile compounds were detected in 4 kinds of guava fruits ("Yanzhihong", "Sijihong", "Baizhenzhu" and "Siji"). Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate, the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits. The content of volatile components in …
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices,
2024
College of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou
Food and Machinery
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezing with sucrose immersion (BSCFFD) and atmospheric pre-freezing with sucrose immersion (MSCFFD). The main quality indexes of freeze-dried apple slices in each group were analyzed. [Results] The color …
