The Effect Of Exogenous Meja On Postharvest Quality Of Jiefang Zhong Loquat Fruit,
2023
Department of Food and Biology Engineering, Zhangzhou Institute of Technology, Zhangzhou, Fujian 363000 , China ；The Applied Technical Engineering Center of Further Processing and Safety of AgriculturalProducts, Higher Education Institutions in Fujian Province, Zhangzhou, Fujian 363000 , China
The Effect Of Exogenous Meja On Postharvest Quality Of Jiefang Zhong Loquat Fruit, Jun-Feng Zheng, Jian-Hua Xie, Jie Pang
Food and Machinery
The fruit of Jiefang zhong loquat was fumigated with 10, 20, 50 μmol/L MeJA for 8 hours. The effects of MeJA treatment on the postharvest quality of loquat during (4±1) ℃ cold storage were studied by measuring the respiratory intensity, weight loss rate, ethylene release rate, decay rate and TSS, total sugar, VC and TA content. The results showed that 20 μmol/L MeJA fumigation inhibited the respiratory intensity, reduced the weight loss rate and ethylene release rate in the early stage, maintained the content of total sugar, VC and TA, TSS content in the late stage. Based on the concentration …
Research On A Rapid Detection Of Apple Defects Based On Mechanical Vision,
2023
College of Artificial Intelligence, Zhengzhou Railway Vocational & Technical College,Zhengzhou, Henan 451460 , China
Research On A Rapid Detection Of Apple Defects Based On Mechanical Vision, Hui Gao, Guo-Feng Ma, Wei-Jie Liu
Food and Machinery
In view of the current situation that most of apple sorting in China is still manually screened, a rapid detection method is proposed for apple defects based on machine vision. According to the number of defect candidate areas, the preliminary judgment of apples is completed, and the weighted correlation vector machine is used to further judge the defective apples. The effectiveness and accuracy of the proposed method are verified by experiments. The experimental results show that the recognition accuracy of this method for 1 000 test samples is 99.1%, and the detection accuracy of various defects is high.
Optimization Enzymatic Preparation Process And Antioxidant Activity Of Sheep Bone Polypeptide,
2023
Gansu Agricultural University, School of Food Science and Engineering, Lanzhou, Gansu 730070 ,China
Optimization Enzymatic Preparation Process And Antioxidant Activity Of Sheep Bone Polypeptide, Xiao-Ye Li, Zhen Zhang, Qiong Wang, Xue-Qi Wang
Food and Machinery
Herein, the enzymatic hydrolysis polypeptide solution with antioxidant activity was prepared by enzymatic hydrolysis with alkaline protease using sheep bone powder as raw material. Taking hydrolysis degree as index, response surface optimization was carried out on the basis of single factor tests of enzymolysis time, enzymolysis temperature, enzyme dosage and enzymolysis pH. Taking sheep bone meal solution which has not been hydrolyzed by alkaline protease as the control group, the antioxidant capacity of the hydrolysate was determined. The results showed that the highest degree of hydrolysis of alkaline protease was (28.36±0.02)% when the enzymolysis time was 5 h, the enzymolysis …
Optimization Of Ultrasonic-Assisted Extraction For Polyphenols From Perilla Leaves By Polyethylene Glycol And Its Antioxidant Activity,
2023
Department of Health and Agriculture, Hangzhou Wanxiang Polytechnic, Hangzhou, Zhejiang 310023 , China
Optimization Of Ultrasonic-Assisted Extraction For Polyphenols From Perilla Leaves By Polyethylene Glycol And Its Antioxidant Activity, Qiao-Mei Ru, Guo-Ping Ren, Qiong Hu
Food and Machinery
On the basis of single factor experiment, the concentration of polyethylene glycol, liquid/solid ratio, ultrasonic power and extraction time were optimized by Box-Behnken response surface analysis. Result: The results showed that the optimal extraction conditions were concentration of polyethylene glycol 68%, liquid/solid ratio 46∶1 (mL/g), ultrasonic power 157 W and extraction time 67 min. Under these conditions, the yield of polyphenols from perilla leaves reached 18.38 mg GAE/g·DW, while the predicted value was 18.21 mg GAE/g·DW, and the accuracy of the model reached 99.08%. Polyphenols from perilla leaves exhibited good antioxidant activity in a concentration-dependent manner. The IC50 of …
Moringa Oleifera Seed Water Extract Protects Alcohol-Induced Movement Disorder In Caenorhabditis Elegans,
2023
Changsha Commerce and Tourism College, Changsha, Hunan 410116 , China
Moringa Oleifera Seed Water Extract Protects Alcohol-Induced Movement Disorder In Caenorhabditis Elegans, Ying Peng
Food and Machinery
It was investigated the alleviating effect of water-extracts from Moringa oleifera seeds (MWE) on alcohol damage, and explored the effects of Moringa seeds on the physiological changes of drunk nematodes. Different concentrations of MWE were used to interfere with nematodes drunkenness. Its movement, tissue ethanol concentration, calcineurin and acetylcholinesterase activity were evaluated. The results showed that the intervention concentration of MWE was 10 mg/mL, and the movement trajectory, frequency of head swinging and swallowing frequency of the nematode were significantly improved, compared with the control group. However, no significant difference was found compared to the un-treated group. MWE reduced the …
Purification Of Polyfructose From Jerusalem Artichoke,
2023
Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University,Daqing, Heilongjiang 163319 , China
Purification Of Polyfructose From Jerusalem Artichoke, Chao-Yang Li, Liang-Yu Li, Jing-Jing Diao, Li-Ping Zhang
Food and Machinery
In this study, the Jerusalem artichoke polyfructose was purified by the simulated mobile chromatography (SMC) and sequential simulated mobile bed (SSMB) according to the results of single column chromatographic system, which the parameters of the SMB and SSMB were investigated. Based on the results, the SSMB was the better technology and the optimized process parameters were as follows, feed concentration of 30%, ratio of material to solvent of 1.1∶1.0. Under these conditions, the concentration of the Jerusalem artichoke polyfructose was 17.9%, the purity was 96.9%, and the recovery was 95.8%, which was 17.7% higher than the material.
Optimization Of Ultrasound-Assisted Extraction Process Of Antimicrobial Peptides From The By-Products Of Mytilus Edulis,
2023
Donghai Science and Technology College, Zhejiang Ocean University, Zhoushan, Zhejiang 316000 , China
Optimization Of Ultrasound-Assisted Extraction Process Of Antimicrobial Peptides From The By-Products Of Mytilus Edulis, Yue Zhang, Yu-Xia Yang, Guang-Yu Shi, Xin-Zhi Zhao, Yuan-Bo Pan, Qiong-Yi Xu
Food and Machinery
The use of ultrasonic-assisted acetate extraction to improve the efficiency of the conventional acetate extraction technique with the aim of extracting antimicrobial peptides from Mytilus edulis by-product using acetate solution was investigated. Based on the single factor experiment, response surface methodology was used to optimize experimental conditions for extraction of antimicrobial peptides. The optimum extraction conditions for maximum antimicrobial peptide yield were established to be ultrasonic power of 200 W, acetate concentration of 0.8%, liquid-material ratio of 6∶1 (mL/g), and ultrasonic extraction time of 16 min. Under abovementioned conditions, the yield and the zone of inhibition against Staphylococcus aureus were …
Process Optimization Of Vacuum-Frying Combined With Vacuum-Microwave Drying In Producing Shiitake Mushroom Chips,
2023
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and EngineeringTechnology, Hezhou University, Hezhou, Guangxi 542899 , China
Process Optimization Of Vacuum-Frying Combined With Vacuum-Microwave Drying In Producing Shiitake Mushroom Chips, Ai-Qing Ren, Shan Deng, Xiao-Xian Tang, Zheng-Hua Duan
Food and Machinery
Vacuum-frying combined with vacuum-microwave drying was used to dry shiitake mushroom chips, and the process parameters were optimized. The results showed that the critical factors selected for the investigation were fried at 80 ℃ for 18.6 min, with vacuum pressure 0.095 MPa, and then dried with microwave vacuum degree 0.095 MPa, microwave power density 2.0 W/g, and dehydration to moisture content of 5%. It was verified that the experimental oil content and breaking force of products under this condition were 15.18% and 710.35 g, which were close to the predicted values (15.09% and 704.91 g). Compared with vacuum-frying, the breaking …
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection,
2023
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie,Hunan 427000 , China ；Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Food and Machinery
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model,
2023
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng
Food and Machinery
The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it …
Establishment And Detection Of Moisture Prediction Model Of Key Processes Of Cigarette Cutting Process,
2023
Zhangjiakou Cigarette Factory Co., Ltd., Zhangjiakou, Hebei 075000 , China
Establishment And Detection Of Moisture Prediction Model Of Key Processes Of Cigarette Cutting Process, Zi-Juan Li, Bo Liu, Yang Gao, Jiao-Jiao Chen
Food and Machinery
Taking the loosening and conditioning process, feeding moisture returning process, hot air moistening process and the whole silk making process as the research objects, the artificial neural network and multiple regression modeling method were used to investigate the influence of different modeling methods on the moisture prediction accuracy of each process. moreover, the predicted results were tested experimentally. The experimental results showed that the mean of the absolute value of the prediction error was 0.24% for the loose moisture returning process with multiple regression modeling method. The mean of the absolute value of the prediction error was 0.20% for feeding …
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup,
2023
Culinary College of Sichuan Tourism College, Chengdu, Sichuan 610100 , China
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Food and Machinery
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those …
Research Progress Of Heat Treatment In Paddy And Rice Storage And Processing,
2023
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Research Progress Of Heat Treatment In Paddy And Rice Storage And Processing, Ping Zong, Yan Wang, Wei-Guo Wu, Jian-Hao Ren, Na Li, Tao Zhou
Food and Machinery
The heat treatment methods commonly used in the storage and processing of paddy and rice are introduced in this paper and the effects to insect pests, sterilization, enzymatic inactivation and quality are summarized.Meanwhile, the negative effects of heat treatment on rice quality and some countermeasures are proposed.
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White,
2023
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306 , China
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin
Food and Machinery
The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products,
2023
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao
Food and Machinery
Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.
Research Progress In Microwave-Assisted Extraction Of Polysaccharides,
2023
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science andTechnology, Shijiazhuang, Hebei 050018 , China
Research Progress In Microwave-Assisted Extraction Of Polysaccharides, Yong-Shuai Jing, Li-Cong Sun, Wen-Jing Cheng, Dong-Bo Liu, Lan Li, Dan-Shen Zhang, Lan-Fang Wu
Food and Machinery
This study reviewed the principle and method of microwave-assisted extraction of polysaccharides and the combined applications of microwave-assisted extraction with ultrasonic method, enzyme method, ultrasonic synergistic enzyme method and acid-based solution method, and the related extraction research and application of polysaccharides were prospected.
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside,
2023
Agricultural College of Yanbian University, Yanji, Jilin 133000 , China
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Food and Machinery
Two strains of fungi producing β-glucosidase were screened and identified from Martianus dermestoides. The conversion of rare ginsenosides and fermentation quality were improved by combined fermentation of the two strains. The dynamic fermentation process was studied, and the mechanism of ginsenoside transformation was clarified. Screening was performed by MRS (aesculin, ferric citrate) medium. Two fungi producing β-glucosidase were identified by 18S rRNA gene amplification. The strains were fermented with total ginsenoside, the fermentation products were analyzed by LC-MS/MS. Two fungi producing β-glucosidase were identified as genus Chaetomium and Aspergillus respectively. The fermentation products of WY1 reacted with total …
Effect Of Different Milling Methods On The Powder Properties Of Wheat Flour,
2023
Henan University of Technology, College of Food Science and Technology, Zhengzhou, Henan 450001 , China
Effect Of Different Milling Methods On The Powder Properties Of Wheat Flour, Si-Yu Ma, Xiao-Ling Tian, Xiao-Xi Wang, Wen-Ya Cai
Food and Machinery
The grains of Yangmai 20 and Xinmai 26 were used as raw materials in this study. The wheat flour with different particle sizes were milled by the Impact mill, the Hammer mill, and the Universal pulverizer. The basic physical and chemical indexes such as moisture and ash content were measured. The flowability parameters were obtained by laser particle analyzer and powder property testing instrument, and the flowability of wheat flour was analyzed by the Carr index method. The results showed that among the three milling methods, the wheat flour milled by the Impact mill had the best flowability, while no …
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality,
2023
Department of Agriculture, Hetao College, Bayannur, Inner Mongolia 015000 , China
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Food and Machinery
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …
Detection Method Of Mutton Adulteration Based On Pso-Lssvm And Characteristic Wavelengths Extraction,
2023
Hebei Agricultural University, Baoding, Hebei 071000 , China ；National MuttonProcessing Technology Research and Development Center〔Hengshui Zhihao AnimalHusbandry Technology Co., Ltd.〕, Hengshui, Hebei 053000 , China
Detection Method Of Mutton Adulteration Based On Pso-Lssvm And Characteristic Wavelengths Extraction, Tian-Tian Cheng, Ke-Jian Wang, Xian-Zhong Han, Shi Li, Yuan Wang
Food and Machinery
In order to solve the problem of fast detection of adulteration of mutton and pork, the spectral collection of adulterated mutton was carried out by using a multi-spectral instrument, and the reflectivity of samples at the band of 350~1 100 nm was obtained. For data preprocessing, Particle Swarm Optimization (PSO) was used to optimize the Least Squares Support Vector Machine (LSSVM), and a Least Squares Support Vector Machine (PSO-LSSVM) model based on Particle Swarm Optimization was established, compared with Partial Least Squares(PLS), Back Propagation Neural Network (BPNN) and LSSVM models. The result showed that PSO algorithm could effectively optimize LSSVM …
