Study On Grading Of Betel Nuts By Computer Vision,
2016
School of Biological Engineering, Wuhu Vocational Technical College, Wuhu, Anhui 241003, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui 241002, China
Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui
Food and Machinery
Current technologies for grading betel nuts remain rudimentary and heavily rely on manual inspection, which results in no assurance over grading quality. This paper describes a betel nut grading method based on the computer vision technology, which comprises image capture and pre-processing to collect characteristics such as color, shape, and texture. It is observed that combining both color and shape characteristics leads to satisfactory grading results. This method can reach a recognition rate over 90.38% following principle components analysis (PCA) and a support vector machine (SVM) algorithm.
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel,
2016
School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss,
2016
University of Arkansas, Fayetteville
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss, Supriya Thote
Graduate Theses and Dissertations
The prevalence of microorganisms on freshly-harvested long-grain hybrid, long-grain pureline, and medium-grain rice has not been elucidated. The first objective of this two-part study was to determine the relative prevalence of microbes on freshly-harvested, high moisture content rice of different types and cultivars. The total and surface aerobic plate counts (APC) and mold counts were determined in terms of log10 colony forming units per gram of rice (log10 CFU/g) for six rice cultivars over two years. In 2013, among harvested samples of all the studied rice cultivars, the long-grain hybrid cultivars had the lowest APC levels (M = 8.10, SD …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds,
2016
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase,
2016
Laboratory and Equipment Management Center & Bengbu College, Bengbu, Anhui 233030, China
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field,
2016
School of Physics and Mathematics, Anshun University, Anshun, Guizhou 561000, China
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
Food and Machinery
Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for …
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis,
2016
School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi 330013, China
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Food and Machinery
The aim of this study was to explore the application of HS—SPME—GC/MS—AMDIS in the analysis of carp fish volatile substances. The volatile compounds in crucian carp fish were extracted by headspace solid phase micro extraction, and analyzed by using the gas phase chromatography-mass spectrometry combined with automatic mass spectral deconvolution and retention index, simultaneously compared with literature, to accurately determine the volatile compounds. The results showed that using this method 102 kinds of volatile compound was identified in the carp fish, including 18 kinds of benzene, 17 kinds of alcohols, 13 kinds of alkanes, 13 kinds of ketones, 12 kinds …
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2016
Changsha Environmental Protection College, Changsha, Hunan 410004, China; Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha, Hunan 410004, China
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Food and Machinery
A magnetic graphene composite was prepared and characterized by transmission electron microscopy and fourier transform infrared spectroscopy. A novel method was developed for the simultaneous determination of 5 phenoxy acid herbicides in camellia oil by magnetic solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, which using magnetic graphene composite for enrichment and clean-up. The analysis time and cost of this method were relatively decreased by use of magnetic graphene in the detection of phenoxy acid herbicides in camellia oil, it also increased the efficiency of adsorption and elution of the target compounds. The result showed a good linear correlation with the …
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea,
2016
Quality and Measurement Research Institution of Wuyishan, Wuyishan, Fujian 354300, China; The Tea Product Quality Inspection of Wuyishan, Wuyishan, Fujian 354300, China
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
Food and Machinery
A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the …
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables,
2016
Jiangsu University, Zhenjiang, Jiangsu 212013, China
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Food and Machinery
A virtual prototype technology was used to solve the problems of large arc and tilt of the diced section in three-dimensional dicing machines for fruits and vegetables,processing in this paper. A three-dimensional model was established and was imported into the mechanical system dynamics analysis software ADAMS. Different shapes of diced section were achieved when changing the rotator speed ratio from 0.11 to 0.22 and the central horizontal spacing between the impeller and the cross were cut from 260 mm to 310 mm. Simulation results showed that the main factor causing the incline of dicing section was the mismatch of speed …
Improvement Of A Cleaning In Place System Based On Plc,
2016
Hebei Institute of Engineering Technology, Shijiazhuang, Hebei 050091, China
Improvement Of A Cleaning In Place System Based On Plc, Yang Jingyi, Cui Jianhong, Su Jingxiao
Food and Machinery
This paper introduces the principle of CIP technology and the research status of CIP cleaning system at home and abroad. And from the practical application, this paper introduces the application of S7-200PLC, touch screen technology and related software in the online cleaning system. And using MPI communication protocol improves the degree of automation and reliability of the equipment. By setting the different operation parameters to ensure the normal operation of the CIP cleaning system, the control system is no longer simplification. Increase the control system of feedback loop, making the system in a confined space, to ensure the safety of …
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice,
2016
Food Processing Research Institute, Heilongjiang Academy of Agricultural Science, Harbin, Heilongjiang 150086, China
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice, Wang Liqun, Meng Qinghong, Zhang Zhihong, Yan Song, Lu Shuwen
Food and Machinery
Some rice products processed roughly always have plentiful nutrition, and their storage property could be affected by lipoxidase greatly. In this study, rice was used to analyze the distribution of lipoxidase in relevant products, as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover, the change regularity of lipoxidase under different temperatures was investigated in the 28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice, and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity …
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage,
2016
College of Biological Engineering, Huainan Normal University, Huainan, Anhui 232001, China
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage, Yin Linlin, Yang Jiantao, Liu Haitao, Ye Tao, Wang Jiao, Chen Jiluan
Food and Machinery
In order to study the effect of ultra-high pressure combined with mild-temperature processing (45 ℃, 400 MPa, 15 min) on microorganism, fluid properties, texture and the color stability of fresh strawberry juice when stored at 4 ℃, and the pure ultra-high pressure was as control. The result showed that the ultra-high pressure combined mild-temperature treatment could sterilizated effic-iently and no increasing microorganism was found (＜10 CFU/mL) during storage, and mold and yeast were not detected. Compared with wit pure ultra-high pressure processing, the rheological properties tended to increase the pseudoplastic fluid, the viscosity, pectin content, cloudy stability, brightness, weaken the …
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative, Luo Peiwen, Liu Shuliang, Zhu Yongqing, Gao Jia, Li Haixia, Chen Shujuan, He Li, Zhou Kang
Food and Machinery
By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 …
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min
Food and Machinery
0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O2 and CO2 content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity,
2016
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Food and Machinery
In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS …
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity,
2016
College of Traditional Chinese Medicine, Chongqing Medical University, Chongqing 400016, China
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Food and Machinery
To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from …
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle,
2016
Nanchang Institute for Control of Food and Drug, Nanchang, Jiangxi 330029, China
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Food and Machinery
The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb …
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder,
2016
College of Food Science and Engineering, Qinzhou University, Qinzhou, Guangxi 535000, China
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Food and Machinery
The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, …
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato,
2016
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Food and Machinery
Using purple sweet potato as material, the effects were evaluated, including microwave power, microwave treatment time, vacuum degree, ratio of liquid to solid and gelatin addition on sugar permeability of purple sweet potato under low concentration sugar condition. Response surface methodology was used to determine the five process parameters based on reducing sugar content in purple sweet potato preserved fruit. Results showed that the optimal process conditions were liquid-material ratio of 7∶1 (g/g) (the gelatin content of 1.0%, ratio of maltose sugar to sucrose of 35∶5, and maltose sugar and sucrose concentration of 20%, respectively), microwave power of 560 W, …
