Research And Application Of Glue Device For Zj17 Cigarette Machine,
2022
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040 , China
Research And Application Of Glue Device For Zj17 Cigarette Machine, Liu Shi-Ming, Wang Jian, Zhao Ze-Yu, Jing Yu-Hui, Shi You-Zhi
Food and Machinery
Objective: To reduce the rejection rate of ZJ17 cigarette machine, shorten the adjustment time and improve the production efficiency. Methods: The rubber roller phase alignment device was developed to accurately measure the position of the rubber line by the sensor, and the measurement signal was transmitted to the industrial computer in real time. The shaft encoder signal was used to judge the offset of the rubber line, and the servo motor was driven to automatically adjust the phase of the rubber roll, so as to realize the real-time control of the position of the rubber line. Results: …
Expression Of Folk Culture Elements In The Packaging Design Of Local Characteristic Food,
2022
Hunan University of Science and Engineering, Yongzhou, Hunan 425199 , China
Expression Of Folk Culture Elements In The Packaging Design Of Local Characteristic Food, Zuo Wen
Food and Machinery
Based on the analysis of folk culture elements and local characteristic food packaging attributes,the design path of food packaging was proposed from three aspects of packaging materials, packaging modeling and decorative vision, so as to make local specialty food packaging show “natural beauty, experience beauty and regional beauty”, thereby promote cultural identity.
Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi,
2022
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China ；College of Food Sciences,Shanghai Ocean University, Shanghai 201306 , China
Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping
Food and Machinery
Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe2+ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging …
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli,
2022
College of Environmental Engineering, Yellow River Conservancy Technical Institute, Kaifeng, Henan 475000 , China
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing
Food and Machinery
Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under …
Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil,
2022
College of Food Science and Engineering, Zhengzhou, Henan 450001 , China
Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin
Food and Machinery
Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were …
Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin,
2022
School of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161000 , China
Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi
Food and Machinery
Objective: This study aimed to improve the purity of lutein in Marigold. Methods: Lutein was extracted from marigold by sunflower seed oil microemulsion. The crude extract of lutein was saponified with KOH-C2H5OH solution and further purified with macroporous resin. Results: In the static test, HP-20 macroporous resin had the best adsorption and resolution effect of lutein. 80% ethanol solution was used as the adsorption solvent, and anhydrous ethanol solution was used as the analytical solvent, with the loading mass concentration of 0.01 mg/mL. The optimal static adsorption conditions were 30 ℃ temperature, adsorption …
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach,
2022
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai OceanUniversity, Shanghai 201306 , China ；Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Food and Machinery
Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of …
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices,
2022
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang,Henan 471000 , China
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were studied. Taro and the ones dried by five drying methods, i.e. hot-air drying (HAD), contact-ultrasound enhanced hot-air drying (CU-HAD), far-infrared radiation drying (FIRD), contact-ultrasound enhanced far-infrared radiation drying (CU-FIRD) and freeze drying (FD),were analyzed by gas chromatography-mass spectrometry (GC-MS) with water-vapor distillation method. Volatile components were analyzed in conjunction with principal component analysis (PCA). Results: A total of 149 volatile compounds …
Classification Of Peanut Quality Based On Coordinated Attention,
2022
College of Engineering and Technology, Southwest University, Chongqing 400716 , China
Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong
Food and Machinery
Objective: This study focuses on solving the problems of large memory consumption, low recognition accuracy and slow recognition speed in the classification process of peanut quality. Methods: A method for classification of peanut quality based on deep learning and image processing was proposed. The Coordinate Attention module was firstly introduced to encode the obtained feature graph into a pair of direction-aware and position-sensitive attention graph, which improved the ability to obtain the information of the region of interest of the graph. Then, Gradient Centralization was used to improve the optimizer. By modifying the parameters of the last fire …
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz,
2022
Chongqing Wanzhou Food and Drug Inspection Institute, Chongqing 404100 , China
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Food and Machinery
Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results …
Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis,
2022
School of Tourism and Culinary Science Yangzhou University, Yangzhou, Jiangsu 225127 , China
Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen
Food and Machinery
Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory prole analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts,
2022
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041 , China
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances,
2022
Engineering Research Centre of Fujian Taiwan Special Marine Food Processing andNutrition, Ministry of Education, Fuzhou, Fujian 350002 , China ；College of Food Science,Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Food and Machinery
This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu,
2022
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Food and Machinery
This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production,
2022
Nanning University, Nanning, Guangxi 530005 , China
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Food and Machinery
In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.
Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process,
2022
College of Mechaan ical Engineering, Tianjin University of Science and Technology, Tianjin 300222 , China
Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process, Wu Xu-Yao, Ma You-Chuan, Huang Wen-Ying, Ma Xin, Wu Zhong-Hua
Food and Machinery
Objective：Aims at the brittleness regulation of fruitand vegetable slices during hotair drying process.Methods：Thisarticle takes fresh potatoes and bananas as the researchmaterials， adopts mechanical and acoustic measuring devices tocollect mechanical and acoustic signals generated by the fruit andvegetable slice samples at the mechanical compression mode，which were collected at different drying times during the hotairdrying process of 80℃， to comprehensively evaluate the fragility of the fruit and vegetable slices.Results：The acoustic emission(AE) signal of the potato slice appeared the drying time of45min， and its AE energy increased gradually with the increaseof drying time.The stress increased rapidly and then …
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products,
2022
College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Food and Machinery
Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …
Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning,
2022
Changzhi College, Changzhi, Shanxi 046011 , China
Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang
Food and Machinery
Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …
Expression Method Of Hand-Painted Illustration In Food Packaging Design,
2022
Baoding Preschool Teachers College, Baoding, Hebei 072750 , China
Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na
Food and Machinery
This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli,
2022
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070 , China ；National R & D Branch Center for Conventional Freshwater Fish Processing 〔Wuhan〕, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Food and Machinery
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …
