Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles,
2022
School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang
Food and Machinery
Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation …
Protein Changes Of Buffalo Meat During Low Temperature Storage,
2022
Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China
Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong
Food and Machinery
Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased …
Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review,
2022
Fujian Agriculture and Forestry University, Quanzhou, Fujian 362400 , China
Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review, Song Hui-Qi, Chen Peng-Wei, Zhang Sun-Bo-Wen, He Huan-Zhu, Chen You-Cheng
Food and Machinery
Objective:This study aimed to meet the systematic demands of tea consumers and manufacturers for packaging design.Methods:Based on the research method of online comments, the Houyi collector is used to capture the evaluation data of tea packaging online shopping on the Jingdong platform, and 5 560 comments totaling 280 876 words are obtained. The comment text was pre-processed, and then the semantic analysis was constructed, including Chinese word segmentation and key extraction, including vocabulary, construction of core semantics and other steps. Based on grounded theory, text coding, open coding, main axis coding, selective coding were performed on the …
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc.,
2022
College of Food Science and Technology, Hunan Agricultural University, Changsha,Hunan 410128 , China
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing
Food and Machinery
Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including …
Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture,
2022
College of Art and Design, Shaanxi University of Science and Technology, Xiʼan, Shaanxi 710021 , China
Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan
Food and Machinery
According to the current situation of food packaging design of Yanʼan special products, using the research method of cultural gene, the genetic elements of Yanʼan cave culture are interpreted from seven dimensions: modeling structure, material texture, color features, decorative details, construction technology, history and culture, and folk customs, it also discusses the design strategy of the translation design in the Yanʼan special products food packaging. By deeply excavating the profound cave dwelling culture in Yanʼan area, combining with modern aesthetic ideas, the cultural gene is extracted and translated into the packaging design of local specialty food, which is helpful to …
Front Fracture Characteristics And Crack Propagation Of Brown Rice,
2022
School of Mechanical Engineering, Xihua University, Chengdu, Sichuan 610039 , China ；Institute of Modern Agricultural Equipment, Xihua University, Chengdu, Sichuan 610039 , China
Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai
Food and Machinery
Objective:Study on broken characteristics of brown rice in rice milling chamber.Methods:The mechanical tests of brown rice were carried out by universal material testing machine, and the breaking cracks were observed by digital microscope.Results:Brown rice will undergo the alternating process of yield stage and strengthening stage until fracture. Under the action of extrusion load, cracks were generated at the internal microvoids, and the rapid propagation of cracks caused the breakage or fracture of rice grains. Under three-point bending and shear loads, cracks were generated from the bottom of the support end and extended to the front. …
Research On Packaging Design And Application Based On Interactive Experience,
2022
Suzhou Industrial Park Institute of Services Outsourcing, Suzhou, Jiangsu 215123 , China
Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming
Food and Machinery
Objective:To study packaging design from the perspective of consumers' emotional experience and explore interactive packaging design that can not only meet consumers' practical functions but also meet consumers' emotional needs.Methods:Starting from the overview of interactive packaging design based on emotional experience, combined with the expression principles of practicability, integrity and emotional sustainability of interactive packaging design, the construction of interactive relationship of interactive packaging design was studied in three results sensory stimulation, opening mode and blending of emotion and scene.Results:The interactive packaging design, which pays attention to the response principle and sensitive characteristics of packaging …
Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices,
2022
College of Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650504 , China
Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao
Food and Machinery
Objective:In order to improve the quality of cantaloupe production and shorten the drying period.Methods:Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat cantaloupe slices, and study different hot air temperature (35, 45, 55, 65, 75 ℃), air velocities (0.5, 1.0, 1.5, 2.0,2.5 m/s), and slice thicknesses (2, 4, 6, 8, 10 mm) on the hot air drying characteristics and moisture diffusivity coefficient of cantaloupe slices, different thin-layer drying mathematical models were fitted.Results:0.4% citric acid pretreatment yields the best quality dried product, and …
Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure,
2022
College of Physical and Electrical Engineering, Ningxia University, Yinchuan, Ningxia 750021 , China
Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure, Zhang Han-Nan, Kang Ning-Bo, He Jian-Guo, Liu Gui-Shan, Chen Shou-Tao, Sun You-Rui, Chen Ya-Peng
Food and Machinery
Objective:In order to solve the problem of poor stability, high cost and small gas flow of ternary gas mixing equipment.Methods:A ternary gas mixing system based on the ideal gas law and Daltonʼs law of partial pressure was proposed, and the system calculated errors and adjusted parameters by the designed algorithm, and adopted the connection of cylinder, sensor and so on.Results:After adjusting the mixing according to the relative deviation, the average relative deviation of the gas concentration of CO2and O2was 0.86% and 0.75% respectively, and the gas concentration accuracy met the technical requirements of ＜1%, and …
Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork,
2022
School of Physics and Electronic-Electrical Engineering, Ningxia University, Yinchuan, Ningxia 750021 , China
Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua
Food and Machinery
Objective:Exploring the microwave drying characteristics of pork and optimizing the microwave drying process of meat.Methods: microwave drying equipment with microwave frequency of 2 450 MHz and microwave output power of 70, 140, 210, 280, 350, 420 W were used for microwave drying of pork with dry mass of 20, 25, 30 g in this paper; Five classical thin-layer drying models were selected for non-linear fitting of drying data,R2(coefficient of determination) and RMSE (root mean square error) were used as evaluation indexes to screen the best drying model.Results:The Logarithmic model was the best model for microwave …
Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network,
2022
College of Mechanical and Electrical Engineering, Fujian Agriculture and ForestryUniversity, Fuzhou, Fujian 350000 , China
Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie
Food and Machinery
Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread …
Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle,
2022
School of Automation and Information Engineering, School of Automation and Information Engineering, Yibin, Sichuan 644000 , China ；Sichuan Provincial Key Laboratory of Artificial Intelligence, Yibin, Sichuan 644000 , China
Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle, Zhou Yong-Shuai, Tuo Xian-Guo, Han Qiang, Liu Xin
Food and Machinery
Objective:Meets the requirements of no overshoot in the response of the liquor blending control system, and eliminate the influence of system time lag on its control effect.Methods:An algorithm of liquor blending control based on variable universe fuzzy-Smith was proposed. Analyzed the control process and characteristics of the system and establish an approximate mathematical model. Quoting Smith predictor to compensate for the time lag in the system, utilizing the characteristics of fuzzy control to solve the problem of inaccurate system mathematics model, combined with the variable universe method to eliminate the shortcomings of conventional fuzzy control method with …
Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow,
2022
College of Agriculture, Yanbian University, Yanji, Jilin 133002 , China
Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow, Qu Ke-Xin, Gao Qing-Shan, Yao Hui-Yao, Liu Long-Long, Zhang Hua, Li Xuan-Jun
Food and Machinery
Objective:This study aimed to increase the added value of Yanbian yellow cattle fat.Methods:Using immobilized lipase Lipozyme RM IM as a catalyst, and tallow fatty acid ethyl ester (self-made by ethanol hydrolysis) and glycerol as raw materials to prepare 1,3-diglyceride, using nuclear magnetic resonance to investigate the effect of lipase addition, substrate molar ratio, reaction time and reaction temperature on the content of 1,3-diglyceride in the crude reaction mixture. The changes in fatty acid composition of the tallow and diglyceride products was clarified before and after the alcoholysis and transesterification.Results:The best conditions for the synthesis of …
Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish,
2022
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 ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases, Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule, Changde, Hunan 415000 , China
Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish, Xu Wen-Si, Yang Qi-Fu, Zhao Zi-Long, Yan Ming-Zhu, Wu Shuang-Qing, Wang Yan, Yang Pin-Hong
Food and Machinery
Objective:The effect of microwave heating on nutrition and flavor composition of crayfish was investigated.Methods:After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively.Results:The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power …
A Method Of Tobacco Leaf Grade Recognition Based On Convolutional Neural Network,
2022
Zhengzhou University, Zhengzhou, Henan 450001 , China
A Method Of Tobacco Leaf Grade Recognition Based On Convolutional Neural Network, Jiao Fang-Yuan, Shen Jin-Yuan, Hao Tong-Meng
Food and Machinery
Objective:To solve the problem of low accuracy of tobacco grading. Methods:An improved tobacco leaf grading model based on convolutional neural network was proposed. According to the VGG16 network structure, the network model was built in a custom way. The traditional convolution was replaced by the hole convolution, which increased the image receptive field while avoiding. The loss of image features was changed, and the activation function was changed to Leaky_relu. The data distribution was corrected, and the hard saturation problem of the ReLU function was solved. 41 levels of tobacco leaf pictures were used for testing. Results:The …
Research Progress On Extraction,Pharmacological Effects And Microencapsulation Of Peppermint Oil,
2022
Wuhan Huanghelou Flavors and Fragrances Co., Ltd., Wuhan, Hubei 430040 , China ；Wuhan Huanghelou New Materials Science and Technology Development Co., Ltd., Wuhan, Hubei 430040 , China
Research Progress On Extraction,Pharmacological Effects And Microencapsulation Of Peppermint Oil, Shao Pei, Zhang Yu-Ying, Zhong Lin, Wang Pan, Miao Li-Kun
Food and Machinery
In this paper, the research progress of peppermint oil at home and abroad in recent years was summarized from the aspects of extraction, pharmacological action and preparation method of microcapsule, and the new microcapsule technology is the follow-up research direction.
Research Progress On Detection Methods Of Chemically Synthesized Coccidiostat Residues,
2022
Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471003 , China ；Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002 , China
Research Progress On Detection Methods Of Chemically Synthesized Coccidiostat Residues, Pang Xing-Hao, Hu Xiao-Fei, Xing Yun-Rui, Sun Ya-Ning, Wang Yao
Food and Machinery
In this review, the detection Methods of chemically synthesized coccidiostat residues were summarized, with emphasis on the research progress of high performance liquid chromatography-tandem mass spectrometry, enzyme-linked immunosorbent assay, immunochromatographic test paper, surface enhanced Raman spectroscopy and other Methods. The development status and trend of detection Methods were discussed, and the future development direction was prospected.
Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value,
2022
College of Food Science, Southwest University, Chongqing 400000 , China
Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge
Food and Machinery
Objective:Alkaline electrolyzed water (AEW) produced by drinking water electrolysis with three different negative REDOX potential values was used to study its physical and chemical properties, antioxidant and gastric acid relieving capacity.Methods:The pH value, oxidation-reduction potential (ORP), total dissolved solids (TDS) and mineral content of AEW were determined, and the free radical scavenging rate and anti-lipid peroxidation ability of AEW were studied by spectrophotometry. The acid capacity of different water samples in vitro was studied by artificial gastric model.Results:The negative ORP value of AEW is positively correlated with the pH value (P＜0.01). The scavenging …
Dynamic Changes Of Volatile Organic Compounds In Giant Salamander Liver During The Deodorization With Tea Water Extract,
2022
School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723001 , China ；Key Laboratory of Bio-Resources of Shaanxi Province, Hanzhong, Shaanxi 723001 , China
Dynamic Changes Of Volatile Organic Compounds In Giant Salamander Liver During The Deodorization With Tea Water Extract, Liu Jun-Xia, Zhao Ping, Wan Xiao-Hui, Bie Ling-Ling, Jin Wen-Gang
Food and Machinery
Objective: This study aimed to investigate the effect of tea water extract on liver deodorization of giant salamander. Methods: The changes of volatile components in liver of giant salamander treated with tea water extract for 0, 5, 10, 15 and 20 min, were analyzed by gas chromatography-ion mobility chromatography (GC-IMS) combined with sensory odor value. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed on volatile compounds. Results: Compared with the control group, the fishy smell value of the liver of the giant salamander was significantly decreased after the treatment with tea water extract for 5 …
Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis,
2022
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Jiangsu Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, Jiangsu 214122 , China
Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Objective:The effects of reheating methods on the quality of frozen cooked river crab were studied to provide a basis for the selection of reheating methods for frozen cooked crab. Methods:The crabs reheated with microwave and steaming without and with thawing were studied using reheating time, texture, flavor nucleotide, free amino acids and volatile flavor compounds. Results:The times of crabs reheated with steaming without thawing, steaming after thawing, microwave without thawing, and microwave after thawing to the center temperature of 75 ℃ were 720, 552, 173, 106 s, respectively. Compared with unthawed crabs, the reheated crab meat had …
