Design Of Intelligent Tea Sorting Equipment Control System,
2023
Guizhou Electromechanical Research and Design Institute, Guiyang, Guizhou 550014, China
Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun
Food and Machinery
Objective: In order to solve the problems on tea production of low efficiency of manual sorting, high cost of equipment, large volume, single function and so on. Methods: A small intelligent tea sorting control system was developed by using image recognition technology. According to the gravity, volume, color and shape characteristics of tea and impurities, the system can adjust the wind speed, vibration frequency, color and shape characteristic parameters, and automatically separates tea and impurities. Taking Curl, grain, flake machine-picked tea as the experimental objects, the system performance was tested. Results: The average recognition rate of the control system for …
Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films,
2023
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie
Food and Machinery
Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and …
Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging,
2023
Faculty of Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunan 650500, China
Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging, Wang Cheng-Wei, Gu Wen-Juan, Liu Mei-Hong, Li Shu-Hao
Food and Machinery
Objective: In this study, the finite element simulation was integrated into random vibration experiment to provide a new way of thinking about transportation packaging. Methods: The red wine inner packaging spacer, made of three different cushioning materials, was used as the research object, and the vibration response was studied through random vibration experiment. Then the finite element simulation was used to analyze the correlation between the experiment and the simulation results. Results: The results of random vibration test were highly consistent with the results of finite element simulation, and the finite element simulation was less material- and time-consuming, compared with …
Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying,
2023
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya
Food and Machinery
Objective: To improve the quality of dried pitaya products. Methods: Based on the porous medium theory and Fick's law, a mathematical model of the coupling of heat and mass transfer of pitaya fruit with multiple physical fields of solid mechanics was established, and the variation of temperature and moisture content of pitaya fruit during the heat pump drying process was studied. Results: The calculation accuracy of the model considering volume shrinkage was higher. The maximum relative error between the calculated value and the test value was 9.2% after reaching the drying standard. The temperature distribution of pitaya slices decreased gradually …
Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species,
2023
School of Biological Engineering, Dalian University of Technology, Dalian, Liaoning 116024, China
Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song
Food and Machinery
Objective： The fatty acid composition and content of three kinds of Dendrobium were studied in order to provide reference for the development of dendrobium efficacy. Methods： The fatty acids compositions of Dendrobium nobile, Dendrobium officinale and Dendrobium chrysotoxum from different regions were systematically quantified by gas chromatography-mass spectrometry （GC-MS）, and a series of Odd-carbon fatty acids （OCFA） containing 15～23 carbons were found in all dendrobiums. Results： The results showed that the OCFA accounted for more than 8% of the total fatty acids. The relative abundances of OCFA from high to low were C15:0, C17:0, C23:0 …
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta,
2023
Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guizhou, Guiyang 550006, China
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta, Liu Zhong-Ying, Fang Shi-Mao, Li Qin, Long Hai-Yan, Deng Lun-Xiu
Food and Machinery
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity …
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat,
2023
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao
Food and Machinery
Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times …
Analysis Of Main Volatile Aroma Components Of Chicory,
2023
Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China; R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Analysis Of Main Volatile Aroma Components Of Chicory, Zhang Feng-Mei, Pu Ruan, Wu Li-Jun, Jiang Wei, Tang Shi-Yun
Food and Machinery
Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV …
Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats,
2023
Medical College of Yanbian University， Yanji， Jilin 133000， China
Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats, Li Yu, Su Xin, Zhang Jun-Hui, Zhang Rui-Meng, Shen Ming-Hua
Food and Machinery
Objective: To investigate the protective effect and mechanism of Lyophyllum ulmarium fibrinolytic enzyme （LUFE） on rats with hyperlipidemia. Methods: Hyperlipidemia models were established by feeding with a high-fat diet, and the model rats were gavaged with different doses of LUFE. HE stain was used to analyze the morphological changes of liver.The biochemical indexes of rat plasma were detected by colorimetric method.WB analyses the expression level of related proteins. Results: LUFE could alleviate the liver tissue injury of hyperlipidemia rats and reduce the plasma lipid level and IL-6, TNF-α，MCP-1，ALT，AST. LUFE can down regulate TLR4，MyD88，phosphorylated PI3K，phosphorylated Akt and phosphorylated NF-кB protein level. …
Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket,
2023
College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang
Food and Machinery
Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and …
Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls,
2023
College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde, Hunan 415000, China; Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000, China; Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000, China; Changde Research Centre for Artificial Intelligence and Biomedicine, Changde, Hunan 415000, China
Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong
Food and Machinery
Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design. The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed. Results: The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60 ℃ for 40 min. The dosage of compound enzymatic （papain and flavor …
Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles,
2023
Cooking Food College, Zhengzhou Tourism College, Zhengzhou, Henan 450009, China
Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan
Food and Machinery
Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0～18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents …
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing,
2023
Jiangnan University, Wuxi, Jiangsu 214026, China
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li
Food and Machinery
Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, …
Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application,
2023
Zhucheng Xingmao Corn Development Co., Ltd., Zhucheng, Shandong 262218, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China; School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling
Food and Machinery
Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties （gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties） and microstructure of starch-protein mixed system, summarizes the regulation effect …
Egg White Protein Gel Modification And Its Application In Meat Processing,
2023
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min
Food and Machinery
Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.
Application Of Immunoassay In The Detection Of Amantadine Residues,
2023
Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471000, China; Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Luoyang, Henan 471000, China; Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Application Of Immunoassay In The Detection Of Amantadine Residues, Wang Lin, Wang Yao, Hu Xiao-Fei, Wang Cheng-Bin, Wu Jia-Bei
Food and Machinery
This review summarized and analyzed the immunoassay techniques, such as enzyme-linked immunosorbent assay, immunochromatographic assay, and chemiluminescence immunoassay, which have been applied in the detection of amantadine residue, and provides an outlook on their development.
Research Progress Of Electronic Nose On Identification Of Food Adulteration,
2023
Zhangzhou Institute of Technology, Zhangzhou, Fujian 363000, China
Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang
Food and Machinery
This paper introduces the working principle of electronic nose via two key elements including gas sensor array and signal processing. The applications of electronic nose in adulteration identification and quality analysis of edible oil, dairy products, beverage, meat, spices, and other foods are reviewed. The operations and analytical principle of electronic nose for food adulteration are clarified, and the successful applications of electronic nose as well as the shortcomings are discussed.
Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products,
2023
Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang
Food and Machinery
From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the …
Research Progress Of Concentrated Fruit Juice And Its Fermented Wine,
2023
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei 050051, China; College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050081, China
Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long
Food and Machinery
This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.
Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables,
2023
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian
Food and Machinery
In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.
