Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process,
2023
Anshun College, Anshun, Guizhou 561000, China
Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing
Food and Machinery
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.
Cloud Point Extraction Coupled With Isooctane Back Extraction For Determination Of Eight Pesticide Residues In Tea Beverages By Gas Chromatography Mass Spectrometry,
2023
Wuxi Center for Disease Control and Prevention, Wuxi, Jiangsu 214023, China; Nanjing Medical University, Nanjing, Jiangsu 211166, China
Cloud Point Extraction Coupled With Isooctane Back Extraction For Determination Of Eight Pesticide Residues In Tea Beverages By Gas Chromatography Mass Spectrometry, Xie Jie, Zhou Run, Kong Ling-Can, Meng Yuan-Hua, Wang Yu
Food and Machinery
Objective: Rapid determination of organochlorine and pyrethroid pesticide residues in tea beverages. Methods: Selecting the non-ionic surfactant PEG-4000 as cloud point extraction, pesticides were extracted with isooctane by ultrasonic back extraction. The upper layer of isoctane solution was analyzed by Gas Chromatography/Mass. The isooctane solution was separated by HP-5 ms UI capillary column and analyzed qualitatively and quantitatively by GC/MS. Results: The eight pesticides showed a good linear relationship between 0.01～2.0 and 0.02～4.0 mg/L, respectively, with the correlation coefficients (R) of over 0.995. The detection limit and quantification limit of this method were 0.003~0.008 mg/L and 0.01~0.02 mg/L, respectively. The …
Determination Of The Residues Of 9 Kinds Of Antiviral Drugs In Animal-Derived Sports Nutrition By Hilic-Ms/Ms,
2023
Jiaozuo University, Jiaozuo, Henan 454000, China
Determination Of The Residues Of 9 Kinds Of Antiviral Drugs In Animal-Derived Sports Nutrition By Hilic-Ms/Ms, Guo Wei
Food and Machinery
Objective: This study aimed to help with strengthening the monitoring of antiviral drug residues in animal-derived sports nutrition products. Methods: A method for determining the residues of 9 kinds of antiviral drugs in animal-derived sports nutrition was established, by using hydrophilic interaction chromatography tandem mass spectrometry. The samples were extracted by 1% acetic acid-acetonitrile and purified by PRiME HLB column. The mobile phase system of acetonitrile-10 mmol/L ammonium acetate solution (containing 0.1% formic acid) was separated by Sielc Obelisc R column in gradient elution mode to achieve the separation of nine target components. Results: The 9 kinds of antiviral drugs …
Quality And Safety Management Research Of Traditional Fermented Meat Products,
2023
School of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Heibei 050061, China
Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang
Food and Machinery
The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.
Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology,
2023
School of Marxism of Xi’an Medical University, Xi’an, Shaanxi 710021, China
Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan
Food and Machinery
Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control,
2023
Electronic Engineering College, Guangxi Normal University, Guilin, Guangxi 541004, China; Teachers College for Vocational and Technical Education, Guangxi Normal University, Guilin, Guangxi 541004, China
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao
Food and Machinery
Objective: In view of the technical problems such as low efficiency and difficult automatic control of the automatic powder production line for factory rice noodle production. Methods: This research proposed a multi-station automatic powder loading system based on fuzzy control, selecting the deviation E1 between the detected value of the powder height and the preset value, the deviation change rate EC1 and the deviation between the current position of the powder loading car and the position to be loaded. The absolute value E2 was used as the input variable, and the motor speed U1 and the …
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed,
2023
School of Mechanical Engineering, Wuhan Light Industry University, Wuhan, Hubei 430023, China
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang
Food and Machinery
Objective: This study aimed to investigate the factors influencing the oil yield of rapeseed during pressing in a double screw oil press. Methods: To simulate the pressing process of rapeseed and to explore the effects of two factors, the speed of the press screw and the porosity, on the oil yield. Results: The oil yield of rapeseed was linearly related to the porosity, and a larger porosity, was associated with a lower oil yield. Moreover, the oil yield was negatively related to the speed of the press screw. Conclusion: The oil yield of rapeseed was highest when the porosity was …
Design Of Real-Time Detecting System For Grain Moisture In Dryer,
2023
School of Electrical Engineering and Automation, Anhui University, Hefei, Hunan 230601, China
Design Of Real-Time Detecting System For Grain Moisture In Dryer, Hu Yong, Jiang Yong-Cheng
Food and Machinery
Objective: To reduce grain mildew caused by high water content in storage. Methods: The function model of water content and detection frequency is determined by data measurement in multiple sites. A real-time monitoring system of grain moisture value in the dryer was designed based on STM32 microcontroller. Through the design of parallel plate sensor to detect the change value of capacitance of grain with different moisture content, through the hardware circuit to convert the capacitance value into frequency value. Through the single-chip microcomputer calculation can get the real-time moisture content of grain inside the dryer, and then through RS485 communication …
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc,
2023
Zhengzhou Vocational College of Finance and Taxation, Zhengzhou, Henan 450000, China
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang
Food and Machinery
Objective: In order to solve the problems of low automation level and low efficiency of the control system in the current automated production line of hickory shell breaking. Methods: On the basis of the existing automatic production line of hickory shell breaking, a control system of hickory shell breaking automatic production line based on PLC control technology is proposed. With PLC as the core, the control of the whole hickory shell breaking automatic production line was completed, including shell breaking machine, air separator, shell breaking separator, color sorter and other equipment. The feasibility of the method was verified by testing …
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed,
2023
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang
Food and Machinery
Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, …
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels,
2023
College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China;Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
Food and Machinery
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered …
Cherry Defect And Classification Detection Based On Improved Yolox Model,
2023
Beidou High Precision Positioning Service Technology Engineering Laboratory of Liaoning Province, Dalian University, Dalian, Liaoning 116622, China; Environment Sensing and Intelligent Control Key Laboratory of Dalian, Dalian University, Dalian, Liaoning 116622, China
Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei
Food and Machinery
Objective: In order to expand the scope of cherry sales and achieve rapid grading of cherries under industrial conditions. Methods: Firstly, the YOLOX network was used to detect the defective fruit, in order to solve some problems where the defect was not obvious. The detection accuracy of the inconspicuous defect was improved by setting the appropriate fusion factor for the feature pyramid network, and in order to solve the problem of imbalance between various types of real samples, Focal Loss was integrated into the loss function. Then, the intact fruit was graded using the YOLOX network, and the attention mechanism …
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology,
2023
The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China; School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025, China
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Food and Machinery
This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future.
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice,
2023
State Key Laboratory of Functions and Applications of Medicinal Plants, Guiyang, Guizhou 550014, China; The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, Guizhou 550014, China
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Food and Machinery
Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug …
The Nutritional Components And Health Benefits Of Zizania Latifolia,
2023
College of Science and Technology, Jiangsu College of Tourism, Yangzhou, Jiangsu 225007, China
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
Food and Machinery
This review summarized the domestic and abroad research progress of Zizania latifolia in recent years, from the aspects of its nutritional components, health effects, bioactive mechanisms and future research priorities. Moreover, the further research, development and comprehensive utilization of Z. latifolia were also prospected.
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt,
2023
Qinghai Province Academy of Plateau Science and Sustainability, Xining, Qinghai 810008, China; Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province, Xining, Qinghai 810008, China; School of Life Science, Qinghai Normal University, Xining, Qinghai 810008, China
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Food and Machinery
Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …
Research Progress Of Novel Low-Carbon Technologies In Cold Storages,
2023
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technical Service Platform, Shanghai 201306, China
Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin
Food and Machinery
This paper introduces the low-carbon quantitative index and energy consumption evaluation standard of cold storages, then systematically summarizes the novel low-carbon technologies and their application in cold storages from three aspects: refrigeration technology, cold thermal energy storage and air distribution optimization and finally prospects the development of cold storages in the future.
Research Progress On Quality Evaluation System Of Fruit Fermented Wine,
2023
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei 050051, China; School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050081, China
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products,
2023
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing 〔Hangzhou〕, Hangzhou, Zhejiang 310014, China
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting
Food and Machinery
The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides,
2023
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Food and Machinery
In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.
