Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources,
2021
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Food and Machinery
The microwave was used to modify the dietary fibers (DFs) in sweet potato pomace, apple pomace, and soybean pomace. The changes in the structural properties of three kinds of DFs by microwave were investigated by scanning electron microscopy, X-ray diffraction and thermogravimetric analysis. Moreover, the functional properties, including water holding capacity, oil holding capacity, cholesterol adsorption capacity and nitrite ions adsorption capacity, were evaluated in this study. The results showed that microwave was an excellent modification method that could expose the accessibility margin, increase crystallinity, strengthen thermal stability, and improve the functional properties of three dietary fibers to varying degrees. …
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3,
2021
College of Veterinary, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Food and Machinery
In the paper, the protective effect of maslinic acid (MA) on LPS-induced inflammatory response in RAW264.7 cells was investigated, and its inhibition of transcription 3 (STAT3) phosphorylation, a signal transducer and activator, was also explored. NO generation was measured by Griess method. The levels of IL-6, IL-1β and IL-10 were detected by ELISA. The relative expression of iNOS, p-STAT3, p-JAK2 and SOCS3 were determined by Western blot. The release of reactive oxygen (ROS) was evaluated using DCFH-DA fluorescence. Results showed that MA could significantly inhibit the NO generation and the production of ROS. MA also decreased the releases of IL-6 …
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics,
2021
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000, China
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics, Xiang Li-Ping, Fan Bin-Qiang, Yang Zhi-Long, Wu Qiang, Yu You-Gui
Food and Machinery
Based on the problems of high acidity and high residual sugar content in the process of strong-flavor liquor production, the yeast in medium and high temperature Daqu was preliminarily identified by plate streaking purification, WL medium morphology observation and microscope observation. Then, the yeasts with strong acid resistance and alcohol production ability were screened by TTC medium staining and differential acidity medium, and the molecular biology identification, biological characteristics and fermentation test of fermented grains were carried out. The results showed that the strain dq1 screened in medium and high temperature Daqu had strong growth activity at pH 3.0, and …
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis,
2021
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Food and Machinery
Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged …
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort,
2021
School of Artifical Intelligence, Beijing Technology and Business University, Beijing 100048, China
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing
Food and Machinery
Taking the vertical retort on a continuous basket-less sterilization production line as the research object, analyzed the cracked retort considering the temperature and water pressure. At the same time, the cracks were set as a random variable and the influence factors on the reliability of the retort were analyzed by the random finite element method. Firstly, the geometric model was built by SolidWorks, then the mechanical properties and reliability were calculated by ANSYS. The results showed that: compared with the water pressure, the temperature had a great influence on the mechanical properties of the retort. To the cracked retort, the …
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm,
2021
Yellow River Conservancy Technical College, Kaifeng, Henan 475004, China
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing
Food and Machinery
The representation layer, hidden layer and output layer neuron models of quantum convolution neural network were designed. Modified linear activation function Relu was used as the activation function, and the quantum rotation angle and neural connection weight were optimized by training error function. The simulation results of eight kinds of micro parts show that the recognition accuracy of quantum convolution neural network algorithm is higher, the time consumption is less and the recognition effect is better than other algorithms.
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration,
2021
School of Arts, Soochow University, Suzhou, Jiangsu 215123, China
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting
Food and Machinery
Through the analysis of the interaction of food packaging design, the paper analyzes the rationality of cross-border food packaging design by using the cross-border joint named food packaging design cases in the market, and provides innovative ideas for design on some problems exposed.
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging,
2021
College of Art and Design, Henan University of Urban Construction, Pingdingshan, Henan 467036, China
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei
Food and Machinery
This article first introduces the content of multi-sensory design theory, and secondly summarizes the relevant research status at home and abroad, and then analyzes the packaging design principles of children’s snacks based on children’s cognitive psychology, finally explored the design methods of children's snack packaging under the multi-sensory design theory from the visual sensory communication design, the tactile sensory communication design, the auditory sensory communication design and olfactory sensory communication design.
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
Food and Machinery
“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums …
Duck Egg Surface Defect Detection Based On Improved Googlenet,
2021
School of Electromechanical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510006, China
Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue
Food and Machinery
A method of duck egg surface defect detection based on improved GoogLeNet （GoogLe Net-Mini） was proposed, and the other three neural networks include GoogLeNet, VGG16 and AlexNet were compared. The results showed that the accuracy of the four networks were 95.88%, 94.16%, 92.75% and 85.43% respectively. The detection accuracy of GoogLeNet-Mini for three kinds of duck eggs （normal, dirty and damaged） was 98.43%, 97.45% and 95.88% respectively. Compared with GoogLeNet, VGG16 and AlexNet, GoogLeNet-Mini had higher accuracy, better generalization and robustness, and the detection accuracy of three types of duck eggs can meet the production requirements. The detection range is …
Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air,
2021
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Jiang Qun-Hui, Pan Zhong-Li
Food and Machinery
The kinetic processes of oxidative rancidity reaction of walnut under different storage temperatures and times were studied, by using acid value and peroxide value as evaluation indexes. The prediction models for evaluating the shelf life of walnut under different storage temperatures were established. The results showed that the acid and peroxide values of walnut increased with the prolonging of storage time. The increases of walnut acid and peroxide values were the lowest in the treatment of combined drying of drum catalytic infrared with a variable temperature and hot air. After 90 days of storage, the acid and peroxide values of …
Optimization Of Ultrasonic-Assisted Extraction Technology Of Flavonoids From Pomelo Leaves And Its Antioxidant And Antibacterial Capabilities,
2021
Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong 510225, China
Optimization Of Ultrasonic-Assisted Extraction Technology Of Flavonoids From Pomelo Leaves And Its Antioxidant And Antibacterial Capabilities, Qiu Yuan-Xin, Zhang Ze-Xiong, He Di, Cai Jian-Chang, Liu Jian-Liang
Food and Machinery
Taking pomelo leaves as the research object, the total flavonoids of pomelo leaves were extracted with the aid of ultrasound, and its antioxidant and antibacterial abilities were explored. The results showed that the optimal extraction conditions for flavonoids from pomelo leaves were ethanol volume fraction 80%, ultrasonic time 50 min, solid-liquid ratio 1∶25 （g/mL）, and the flavonoid content under these conditions was 11.746 mg/g. The antioxidant test results showed that the total reducing power of the preliminary extraction of pomelo leaf flavonoids was about 1.25 times that of the same mass concentration of ascorbic acid. In addition, the inhibitory effect …
Isolation, Purification, Structural Characterization Of Polysaccharide From Camellia Nitidissima Chi And Its Antioxidant Activities In Vitro,
2021
College of Light Industry and Food Technology, Guangxi University, Nanning, Guangxi 530004, China
Isolation, Purification, Structural Characterization Of Polysaccharide From Camellia Nitidissima Chi And Its Antioxidant Activities In Vitro, Gong Wen, Tang Jie, Wei Ya-Yuan, Ning En-Chuang, Wei Lu
Food and Machinery
The polysaccharide of Camellia Nitidissima Chi was extracted by water extraction and alcohol precipitation, and the polysaccharide was purified by DEAE cellulose anion exchange classification to obtain TPS1, TPS2 and TPS3;The molecular weight, monosaccharide composition and microstructure of TPS1, TPS2 and TPS3 were analyzed by gel permeation chromatography, pre-column PMP derivatization and HPLC and fourier transform infraredspectrometer （FTIR）, and the antioxidant activity of TPS1, TPS2 and TPS3 were studied in vitro. The results were described as followed. TPS1 was mainly composed of glucose, galactose and arabinose, and was a heteropolysaccharide composed of two polysaccharides with different molecular weights（1.55×105, …
Effect Of Different Drying Process On The Quality Of Black Tea,
2021
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Different Drying Process On The Quality Of Black Tea, Hu Yuan, Liu Meng-Yuan, Zhou Qin-Yu, Xu Yang-Yang, Xiao Wen-Jun
Food and Machinery
In order to investigate the influence of different drying process on the quality of black tea, the fresh leaves with one bud and two leaves of tea plant varieties' 'Bixiangzao' were picked as raw materials for processing black tea during late summer and early autumn, and different drying methods of the box type hot air, pan fry, chain hot air, plate type hot air and microwave and its combination were applied to the initial drying and the re-drying process after the withering, curling and fermenting process of black tea, and then the sensory quality, taste and aroma ingredients of different …
Optimization Of Enzymatic Hydrolysis Of Spanish Mackerel Byproducts For Seafood Sauce Processing,
2021
College of Chemistry and Life Sciences, Quanzhou Normal University, Quanzhou, Fujian 362002, China; Ankee Foodstuff Co., Ltd., Quanzhou, Fujian 362001, China
Optimization Of Enzymatic Hydrolysis Of Spanish Mackerel Byproducts For Seafood Sauce Processing, Zheng Rui-Sheng, Lin Ya-Ping, Sun Qiu-Qiong, Zhang Bing-Quan, Zheng Zong-Ping
Food and Machinery
The enzymatic hydrolysis experiments on the water extract of Spanish mackerel byproducts were conducted. Through single factor and orthogonal enzymolysis experiments, the enzymatic hydrolysis process of mackerel byproducts was optimized, and the enzymatic hydrolysate was used to process seafood sauce. The sensory quality between the commercial and the homemade seafood sauces were compared and analyzed. The results show that the best enzymatic hydrolysis technology for Spanish mackerel byproducts were gained as follow: the amount of neutral protease of 500 U/g, the ratio of liquid to material of 3∶1, the enzymatic hydrolysis temperature of 55 ℃, the pH of 7.5, and …
Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention,
2021
School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; School of Foreign Languages, Hefei University of Technology, Hefei, Anhui 230009, China
Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention, Liu Ying, Li Shu-Gang, Li Xiu-Ting, Ma Mei-Hu, Dong Shi-Jian, Gao Ying
Food and Machinery
This paper analyzed the impact of COVID-19 on China's egg production and the causes, and explored the bottleneck problems in the development process of the egg industry. The effective countermeasures for the development of China's poultry egg industry under the normal epidemic situation were discussed from the perspectives of the government, enterprises, scientific research and consumers.
Market Situation, Trend And Development Strategy Of Sports Nutrition Food,
2021
Physical Culture Institute of Leshan Normal University, Leshan, Sichuan 614000, China
Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai
Food and Machinery
The scale, segmentation, competition pattern and functional types of sports nutrition food market at home and abroad were analyzed. It was found that the sports nutrition food market is expanding from core users to new consumers such as young women, professionals and the elderly. As a result, differentiated development in form and service has become the mainstream, market competition, and diversified marketing channel development. The future development of sports nutrition food should further use Internet thinking to strengthen consumer operation, adhere to the development strategy of multi-dimensional combination and improve the industry standard of sports nutrition food.
Nutritional Risk And Management Measures Under Covid-19 Epidemic,
2021
Hospital of Bohai University, Jinzhou, Liaoning 121013, China
Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng
Food and Machinery
From the perspective of nutrition, this paper mainly analyzed the nutritional risks faced by the post-epidemic era, proposed corresponding nutrition management measures for COVID-19 patients, revealed the importance of nutritional intervention in assisting the treatment of COVID-19, and put forward suggestions for the general public to achieve a reasonable nutritious diet.
Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms,
2021
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Luoyang Engineering and Technology Research Center of Microbial Fermentation, Luoyang, Henan 471023, China
Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms, Yuan Jiang-Yue, He Jia, Sun Jun-Jie, Rui Peng, Liu Xi-Ming
Food and Machinery
The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry （UPLC-MS/MS）. Results 8 kinds of anthocyanins with large structural differences were identified, and various anthocyanins had different changes before and after fermentation; after high-temperature cooking, the anthocyanin species in the purple sweet potato did not change, but the total anthocyanin content decreased; After being fermented into purple sweet potato wine, the yield of 8 anthocyanins is about 30%.
Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid,
2021
School of Mechanical Engineering, Xinjiang University, Urumqi, Xinjiang 830049, China
Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid, Zhang Pin, Li Chang-Yong
Food and Machinery
Based on state of robot, an improved tracking control method which takes the tracking error as an input and the drive voltage of the motor as an output is proposed. A theoretical domain deflation factor is added to automatically adjust the fuzzy controller, and the range of parameters was determined preliminarily by experimental measurement. Then the sparrow population was initialized by adding a reverse learning strategy, and a weight factor was designed to control the proportion of followers close to the finder to prevent precocity. The results show that the improved sparrow algorithm performs better than the original algorithm in …
