Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties,
2021
Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
Design And Test Of Spoilage Sensing Monitoring System For Fruit,
2021
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Food and Machinery
Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate …
Research On The Network Public Sentiment Transmission And Cross-Border Governance Of Food Safety In The Era Of Converged Media,
2021
Kaifeng Vocational College of Culture and Art, Kaifeng, Henan 475001, China
Research On The Network Public Sentiment Transmission And Cross-Border Governance Of Food Safety In The Era Of Converged Media, Guo Zhuo-Ya
Food and Machinery
The review summarized the dissemination stage, including the fluctuation stage, sequence change stage, and conflict stage and decay stage, and the existing characteristics of network public opinion about food safety. A "1+N" comprehensive governance model, based on the main body, knowledge, organization and time, for governing the public sentiment involved in food safety was proposed.
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China,
2021
Shijiazhuang Vocational and Technical College, Shijiazhuang, Hebei 050081, China
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Food and Machinery
Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning,
2021
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning, Li Wen-Bao, Cao Cheng-Mao, Zhang Jin-Yan, Peng Mei-Le
Food and Machinery
Objective: In order to classify the pecan materials after the shell is broken, and to improve the deep processing level of pecans. Methods: 5 types of pecan samples were obtained through the image acquisition system, including relatively intact shell kernels, undivided kernels, unbroken intact pecans, incomplete shell kernels undivided, and shells. Using the data augmentation way, a sample containing 15 000 images created data sets were obtained. Build a model based on the VGG16 network, which was trained and verified on a data set containing 5 types of pecan material images according to the ratio of 9∶1. Results: The results …
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity,
2021
Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550025, China; The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, Guizhou 550014, China
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity, Tang Jian-Bo, Lu Du, Pan Mu, Peng Mei, Yang Juan
Food and Machinery
Objective: To optimize the microwave-assisted extraction process of Rosa roxbunghii Tratt polysaccharide (RRTP) from the Rosa roxbunghii Tratt (RRT) dried fruit and evaluate the antitumor activities of RRTP extracted by the optimum processing conditions. Methods: Taking the yield of polysaccharides as the index, and based on the single factor test, the extraction process parameters were optimized by the response surface experiment to establish the model of S180 solid tumor to study the antitumor activities of RRTP. Results: The optimum extraction conditions for RRTP were as follows: microwave power 240 W, liquid to solid 37∶1 （mL/g）, microwave time 24 min, …
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro,
2021
College of Light Chemical Technology, Guangdong Industry Polytechnic, Guangzhou, Guangdong 510300, China
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Food and Machinery
Objective: This study focuses on exploring a more effective method of tetrahydrocurcumin synthesis. Methods: With vanillin and acethylacetone as starting materials, curcumin was prepared by Claisen condensation reaction under the condition of alkali, and then a hydrogenation reaction was conducted with palladium catalysis to obtain tetrahydrocurcumin. Its structural identification was confirmed by Ultraviolet and Visible Spectrophotometry (UV-VIS), Infrared Spectroscopy (IR) and Nuclear Magnetic Resonance Spectroscopy (1H-NMR, 13C-NMR). The antioxidant activity was evaluated by DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity. Results: The results showed that the total yield of this synthesis was …
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity,
2021
School of Biological Sciences and Technology, Liupanshui Normal University, Liupanshui, Guizhou 553000, China
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Food and Machinery
Objective: The present study aimed to optimize the extraction process of polyphenols from Trifolium pratense Linn and evaluate the antioxidant activity in vitro. Methods: Ultrasonic-assisted extraction of total polyphenols from stems, leaves, and flowers was firstly performed, and the parts with higher polyphenol content were selected for further investigation. Then the response surface methodology was used to optimize the extraction process, and its antioxidant activity was evaluated by scavenging rate of hydroxyl radical and superoxide anion radical. Results: The results showed that the content of polyphenols in the leaves is relatively high. The optimal extraction process is as follows: the …
Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula,
2021
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula, Cai Xi-Xi, Chen Xu, Chen Xuan, Chen Meng-Shi, Gao Xue-Ling, Wang Shao-Yun
Food and Machinery
Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability …
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis,
2021
Luohe Vocational College of Food, Luohe, Henan 462300, China; Luohe Food Institute, Luohe, Henan 462300, China
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis, Zhang Xue-Quan, Li Xiang-Hui, Wu Guang-Hui
Food and Machinery
Objective: A western-style rabbit meat ham rich in corn germ oil was developed, and the corn germ oil was used to replace animal fat in traditional ham. Methods: Using corn germ oil, rabbit and starch as the main raw materials, through single factor test and L9 （34） orthogonal test, the types of starch and the best addition amount of corn germ oil, rabbit and starch were determine, and the quality indexes of western-style rabbit meat ham were tested according to relevant national standards. Results: The western-style rabbit meat ham, which was rich in corn germ oil, made …
Research On Development Model Of Gastronomy Tourism,
2021
School of Management, Jiageng College, Xiamen University, Zhangzhou, Fujian 363105, China
Research On Development Model Of Gastronomy Tourism, Liu Cang
Food and Machinery
The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.
Research Progress On Application Of Compound Edible Gum In Meat Products,
2021
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Food and Machinery
The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro, Jia Shi-Rong, He Hong, An Feng-Ping, Zeng Sao-Xiao, Song Hong-Bo
Food and Machinery
Objective: Given the disadvantages of a traditional heating method for preparing polysaccharide-iron, such as long producing time and low iron binding rate, the aim was to optimize the preparation technology of dark tea polysaccharide-iron (DTPIC-HP) under ultra-high static pressure and investigate its digestion characteristics in vitro. Methods: DTPIC-HP was prepared by ultra-high static pressure with black tea polysaccharide as material. The preparation conditions were optimized, and the stability and bioavailability in vitro were investigated. Results: The effects of pressure, the ratio of polysaccharide to iron and treatment time on the iron content in DTPIC-HP were non-linear, and quadratic and interactive …
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand,
2021
School of Vehicle Engineering, Hunan Biological & Electromechanical Polytechnic, Changsha, Hunan 410127, China
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand, Jiang Rui-Bing, Zuo Cui, Huang Long, Li Zuo-Kui, Liu Bo-Hai
Food and Machinery
Objective: Here in this study, we focus on solving the pick-and-place problem of the food packaging boxes in different positions. Methods: A novel design of under-actuated robotic hand was proposed, and two motion patterns of the robotic hand were realized based on cable-pulley transmission, which were parallel gripping and adaptive gripping between the fingers. On this basis, the statics of the robotic hand was analyzed through the principle of virtual work, and the gripping forces between the fingers were obtained. Results: The force between the fingers can ensure the effective gripping of the packaging box no matter whether the box …
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters,
2021
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing,
2021
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Food and Machinery
Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing,
2021
Qilu University of Technology〔Shangdong Academy of Sciences〕, Jinan, Shandong 250000, China
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis,
2021
Technology Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Food and Machinery
Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, …
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety,
2021
Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to investigateing amino acid content and quality difference of different flaxseed varieties, based on their amino acid content. Methods: 12 flaxseed varieties from 6 producing areas were used to tested materials, amino acid contents in flaxseed were measured and 17 amino acid contents were used to assessing index, which was analyzed by principal component and clustering for studying the amino acid content and quality difference of flaxseed based on amino acid content. Results: affected order of flaxseed varieties on different amino acid content was Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly …
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil,
2021
Institute of Molecular Science, Shanxi University, Taiyuan, Shanxi 030000, China
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Food and Machinery
Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the …
