Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters,
2024
Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300314, China;School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300314, China
Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian
Food and Machinery
Objective: To analyze the effect of apples of different fruit diameters on differential pressure precooling under the same box. Methods: Based on the spherical analogy model and heat transfer theory, the CFD unsteady SST k-ω turbulence model was used to numerically simulate the differential pressure precooling of apples with different air supply air speed, temperature, box opening size and fruit diameter, and three different working conditions were selected for accuracy. The simulation scheme of mixed orthogonal test was used to discuss the effects of different factors and different fruit diameters on the cooling rate and pre-cooling uniformity. Results: …
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying,
2024
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang
Food and Machinery
Objective: To study the effects of different drying processes on the quality of high moisture wheat. Methods: Investigates the changes of wheat quality under different drying processes in three dimensions: appearance quality, nutritional quality and processing quality. Three indicators, namely colour, wet gluten content and drying rate, were selected as response values and combined with response surface analysis to predict the optimal drying process for high moisture wheat. Results: Drying temperature was the main influencing factor. As the temperature increased, the colour of the wheat deepened, the crude protein content decreased, the wet gluten content decreased, the water absorption of …
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees,
2024
Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, China
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees, Zhao Jiawei, Zheng Jia, Li Mao, Zhang Weijian, Yan Junlin
Food and Machinery
Objective: Explored the composition and content of phenolic compounds in tartary buckwheat wine lees, and study their antioxidant activity. Methods: Phenolic compounds in tartary buckwheat wine lees were analyzed by HPLC and LC-MS. And evaluating its antioxidant activity. Results: 7 phenolic compounds were identified from tartary buckwheat wine lees, including 5 flavonoids, with the highest content of rutin of （9.350±0.050） mg/g, followed by quercetin, isoquercetin, kaempferol-3-o-rutoside and kaempferol of two phenolic compounds. At 0.5 mg/mL, the scavenging rates of hydroxyl free radical, ABTS+ and DPPH free radical reached （73.29±0.09）%, （96.21±0.25）% and （82.55±0.68）%, respectively, with FRAP value of …
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing,
2024
Institute of Chemistry and Environment Engineering, Hanshan Normal University, Chaozhou, Guangdong 521041, China
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing, Li Zhangwei
Food and Machinery
Objective： This study aimed to optimize the processing technology of Fenghuang dancong tea. Methods： Headspace solid phase microextraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), and spectrophotometer were used to extract, determine and analyze the volatile aroma and non-volatile biochemical components of Fenghuang dancong tea in different stages of processing. Results: The alcohols, aldehydes, ketones and esters showed a decreasing trend while the alkanes and aromatic ring substances exhibited an increasing trend during the processing. The contents of tea polyphenols, amino acids, caffeine, and catechin in non-volatile biochemical components decreased gradually during processing. The contents of soluble sugar and water extract increased …
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis,
2024
College of Landscape and Food Engineering, Xuchang Vocational Technical College, Xuchang, Henan 461000, China
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Food and Machinery
Objective: This study aimed to optimize the microwave assisted aqueous two-phase extraction (MATPE) process of polysaccharides from Cornus officinalis and obtain a uniform polysaccharide fraction. Methods: The best extraction technology was determined through an orthogonal experiment. To obtain a uniform polysaccharides fraction (COP-2-S), the crude extract of C. officinalis polysaccharides was purified using DEAE-52 cellulose and Sephadex G-100 column chromatography. The molecular weight of COP-2-S was determined by high performance gel permeation chromatography. The monosaccharide composition of COP-2-S was determined by gas chromatography. The structure of COP-2-S was characterized by UV, and IR spectra, and a scanning electron microscope. Results: …
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky,
2024
Fujian Vocational College of Agriculture, Fuzhou, Fujian 350119, China
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Food and Machinery
Objective: This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork. Methods: The effects of four drying methods, namely frying, pre-cooking-frying, baking, and pre-cooking-baking, on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material. Results: Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering, textural characteristics, and nutrient component. Among them, the frying group had the highest sensory score, uniform color, rich meat flavor, moderate hardness, and good eating quality. The baking group had a higher …
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking,
2024
School of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410000, China
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking, Cao Yuxin, Zheng Tao, Luo Kun, Zheng Hui, Yang Yong
Food and Machinery
Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human sensory, electronic sensory, color, fluidity, dissolving ability, extract content, total polysaccharide content and total saponin content in PR powder modified by extrusion cooking. Results: Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder. Compared with the nine-steam-nine-bask processing, extrusion cooking significantly increased the total polysaccharide content and total saponin content, with increase rates of 49.27% and 69.10%, respectively. Conclusion: …
Optimization Of Pectin Extraction From Immature Fruits Of Guanxi Pomelo By Lactobacillus Plantarum Fermentation,
2024
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
Optimization Of Pectin Extraction From Immature Fruits Of Guanxi Pomelo By Lactobacillus Plantarum Fermentation, Ding Hongxia, Yang Yuanfan, Huang Shuan, Ni Hui
Food and Machinery
Objective: This study aimed to optimize the pectin extraction yield from immature fruits of Guanxi pomelo by L. plantarum fermentation and analysis of the properties of pectin extracted by L.s plantarum fermentation. Methods: Taking the extraction yield of pectin as the index, orthogonal test was used to optimize the process conditions of fermentation of immature fruits of Guanxi pomelo by L. plantarum, and the content of galacturonic acid, degree of esterification, protein, water-holding capacity, oil-holding capacity, emulsifying activity and emulsion stability of pectin were determined. Results: The optimal conditions for fermentation of immature fruits of Guanxi pomelo by L. …
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides,
2024
Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Food and Machinery
Polysaccharides are the main active ingredients of edible fungi, which have been widely utilized in the food industry. As a member of the truffle family, Tuber are rich in polysaccharides. Previous studies mainly focused on solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides. The molecular weight, monosaccharide composition and content, configuration, and ligation mechanism of sugar residues, along with the polysaccharide types of Tuber polysaccharides, have all been studied in relation to the characterization of chemical structures. Additionally, the antioxidant, antitumor, hypoglycemia, anti-fatigue, and immunomodulatory activities have been evaluated as well. In food …
Applications Of Modified Dietary Fibers In Flour Products,
2024
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Applications Of Modified Dietary Fibers In Flour Products, Pei Lina, Luo Denglin, Li Peiyan, Yue Chonghui, Bai Zhouya
Food and Machinery
Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification. Additionally, the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed. The current issues and potential future development paths are also highlighted.
Research Progress Of Mung Bean Pre-Curing Technology And Quality,
2024
Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China
Research Progress Of Mung Bean Pre-Curing Technology And Quality, Qu Meilin, Hu Junjun, Cheng Zhe, Li Yunlong
Food and Machinery
Mung beans are rich in nutrients, but their dense structure and dense cortex lead to long a maturation time and poor edible convenience. To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans, this review analyzes pre-ripening, specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans. Moreover, the development direction of preripening technology of mung beans is also prospected.
Research Progress In The Detection Of Amide Alcohol Drugs In Animal-Origin Foods,
2024
Jiyuan Animal Product Quality Inspection Center, Jiyuan, Henan 459000, China
Research Progress In The Detection Of Amide Alcohol Drugs In Animal-Origin Foods, Zhang Zhenyu, Cui Haiyan, Wang Yong
Food and Machinery
Amide alcohol drugs have a long half-life and are difficult to excrete through the metabolic process after entering the human body. Excessive amide alcohol drugs will cause serious harm to human organs. Therefore, China has formulated a strict maximum residue limit standard for amide alcohol drugs, in which chloramphenicol can’t be detected in all edible tissues. This review introduces the application of chromatography, mass spectrometry, electrochemical method, electrochemiluminescence method, immunoassay, fluorescence method and surface-enhanced Raman spectroscopy method in the detection of amide alcohol drugs in animal-origin foods, and the advantages and disadvantages of these methods are analyzed and new techniques …
Online Class-Incremental Learning For Real-World Food Image Classification,
2024
Purdue University
Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu
Graduate Industrial Research Symposium
Food image classification is essential for monitoring health and tracking dietary in image-based dietary assessment methods. However, conventional systems often rely on static datasets with fixed classes and uniform distribution. In contrast, real-world food consumption patterns, shaped by cultural, economic, and personal influences, involve dynamic and evolving data. Thus, it requires the classification system to cope with continuously evolving data. Online Class Incremental Learning (OCIL) addresses the challenge of learning continuously from a single-pass data stream while adapting to the new knowledge and reducing catastrophic forgetting. Experience Replay (ER) based OCIL methods store a small portion of previous data and …
Mushrooom Production Without Solid Substrates,
2024
Purdue University
Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield
Graduate Industrial Research Symposium
Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …
Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products,
2024
Chapman University
Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products, Rosalee S. Hellberg
Food Science Faculty Books and Book Chapters
Deoxyribonucleic acid (DNA) barcoding is a sequencing-based method that utilizes a standardized genetic region to identify species in combination with a reference database. DNA barcoding methodologies have been extensively applied to the identification of species in cooked seafood. While the typical genetic target associated with DNA barcoding is a ~650-bp region of the gene coding for cytochrome (cyt) c oxidase subunit I (COI), additional genetic targets include partial regions of the cyt b and 16S ribosomal ribonucleic acid (rRNA) genes. Most categories of cooked seafood can be identified using ~400- to 700-bp regions of these genes; however, canned seafood and …
Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times,
2024
Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN). Cibinong, 16911, West Java, Indonesia
Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, Rizki Rabeca Elfirta, Pamungkas Rizki Ferdian, Iwan Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto
Karbala International Journal of Modern Science
Kombucha is a functional beverage produced through the fermentation of infused tea or Camelia sinensis (L.) Kuntze (CS) by a symbiotic culture of bacteria and yeast. Apparently, the substrate of kombucha can be substituted to enhance its functional properties. Ganoderma lucidum (GL) is a potential substrate reported to have health benefits. This study aims to evaluate antioxidant properties by comparing different formulations and fermentation times. The formulations prepared in the present study varied in the compositions of GL and CS substrates, namely F1 (100% GL), F2 (75% GL: 25% CS), F3 (50% GL: 50% CS), F4 (25% GL: 75% CS), …
Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid,
2024
National Engineering Research Center for Deep Processing of Rice and By-products, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Changsha Commerce and Tourism College, Changsha, Hunan 410016, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying
Food and Machinery
Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC50 of kojic acid …
Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode,
2024
College of Intelligent Manufacturing Modern Industry, Xinjiang University, Urumqi, Xinjiang 830000, China
Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode, Geng Junhao, Li Xuezhi, Zhou Jianping, Chen Changhua
Food and Machinery
Objective: In order to achieve rapid detection of methyl parathion. Methods: An acetylcholinesterase sensor was prepared based on gold nanoparticles and reduced graphene oxide for quantitative detection of Methyl parathion. Reduced graphene oxide, gold nanoparticles and acetylcholinesterase were successively modified on the surface of the screen printing electrode by layer-by-layer assembly method. The catalytic activity and impedance characteristics of the sensor, the relationship between the sensor's inhibition rate and MP concentration, and the actual sample detection were evaluated. Results: The prepared acetylcholinesterase biosensors showed excellent affinity for acetylthiocholine chloride with the Michaelis-Menten constant of 2.76 mmol/L. Under the optimal conditions, …
Determination Of Chlorantraniliprole And Penoxsulam Residues In Rice By Quechers-Uplc-Ms/Ms,
2024
Huaihua Center for Disease Control and Prevention, Huaihua, Hunan 418000, China
Determination Of Chlorantraniliprole And Penoxsulam Residues In Rice By Quechers-Uplc-Ms/Ms, Huang Zijie, Huang Pengmian, Luo Kuanneng, Xiang Zhongping, Zhang Honggang
Food and Machinery
Objective: To establish a new QuEChERS-ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the detection of chlorantraniliprole and penoxsulam residues in rice. Methods: After the sample was extracted with 0.2% formic acid-acetonitrile, purified with N-propylethylenediamine (PSA) and graphitized carbon black (GCB) packing, 0.2% formic acid water and acetonitrile were used as mobile phases for gradient elution, and then subjected to C18 chromatography. UPLC-MS/MS was used to column separation and determination. Results: The limits of quantification (LOQ) of chlorantraniliprole and penoxsulam were both 0.004 mg/kg, and the method detection limits (LOD) were both 0.001 mg/kg. Chlorantraniliprole and penoxsulam had …
Fruit Variety And Freshness Recognition Method Based On Yolo-Ffd,
2024
School of Electronical and Electronic Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Fruit Variety And Freshness Recognition Method Based On Yolo-Ffd, Yan Zi, Chen Liangyan, Liu Weihua, Lai Huaqing, Ye Sheng
Food and Machinery
Objective: In order to improve the situation that existing fruit recognition and classification methods rely on manual operation and complex equipment. Methods: A lightweight model YOLO-FFD (YOLO with fruit and freshen detection) was proposed, which based on the YOLOv5 framework. Firstly, LightweightC3 was designed as the basic unit of the backbone feature extraction network based on the depth separable convolution and GELU activation function, which reduced the number of model parameters and computation, and speeds up the convergence of the model. Secondly, EnhancedC3, a large kernel depth separable convolution module, was used to improve the neck of the original model, …
