Review Of Indica Post-Ripening On The Qualities Of Rice Noodle,
2021
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Food and Machinery
The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice,
2021
Huazhong Agricultural University, Wuhan, Hubei 430070, China
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Food and Machinery
The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly …
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining,
2021
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; The First Hospital of Hunan University of Chinese Medicine, Changsha, Hunan 410007, China
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Food and Machinery
To explore the regularity of medicine diet recipes for improving spleen deficiency in the dictionary of Chinese medicinal diet by using the Traditional Chinese Medicine Inheritance Support System (TCMISS) (V2.5). It is intended to provide a new way of thinking for developing new prescriptions for Chinese medicine health food-related to spleen deficiency, such as promoting digestion, enhancing immunity, anti-oxidation, relieving physical fatigue and improving sleep. The medicinal diet recipes for improving spleen deficiency in the Dictionary of Chinese Medicinal Diet were collected, and the TCMISS（V2.5）was used for frequency analysis, association rule analysis and entropy hierarchical cluster analysis. Result: A total …
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation,
2021
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation, Zhu Hai-Dong, Zeng Mao-Mao, He Zhi-Yong, Qin Fang, Chen Jie
Food and Machinery
The yield and chemical compositions of essential oils of five origin of Torreya grandis cv. Merrillii prepared from fresh aril by hydro-distillation were determined and compared. The results showed that the Panan Torreya grandis cv. Merrilli had the highest yield of the essential oil (3.89±0.03)%, followed by the Zhuji, Shengzhou I and Shengshou II (2.08% to 2.21%), the Huangshan Torreya grandis cv. Merrilli Aril had the lowest yield of the essential oil (1.21±0.01)%. The volatile organic components were measured by GC-MS, and 53, 57, 63, 57, 56 components were identified in essential oils from Shengshou II, Zhuji, Shengzhou I, Panan …
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene,
2021
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Food and Machinery
By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R2=0.999 6）, the LOD was …
Prediction Of Soluble Solids In Hami Melon By Cars-Svm,
2021
College of Electrical and Mechanical Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Prediction Of Soluble Solids In Hami Melon By Cars-Svm, Guo Yang, Guo Jun-Xian, Shi Yong, Li Xue-Lian, Liu Yan-Cen, Huang Hua, Li Ze-Ping
Food and Machinery
Soluble solid content is one of the important indexes for the internal quality analysis of Hami melon. In this study, the prediction model of soluble solid content of Hami melon was established by using near infrared spectroscopy combined with data dimension reduction method. Compared with a variety of spectral preprocessing methods, the second-order derivative was used to process the original spectrum; the preprocessed spectral data were combined with CARS and MC-UVE to extract the characteristic wavelength, and the principal component analysis was used to reduce the dimension; Finally, the spectral data of feature selection and feature extraction were used as …
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms,
2021
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China; Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong
Food and Machinery
A method for simultaneous determination of 112 aroma components in heated cigarette aerosols was established by ultrasonic extraction combined with GC-MS/MS quantitative detection. The aroma components in typical heated cigarette aerosols were compared. The results showed that: The linear correlation coefficients of 112 aroma compounds were all greater than 0.99. The detection limits of the method were 0.005~0.160 mg/L, the recoveries were 75.2%～128.0%, and the precision was less than 8.9%. The main content of aroma components in 28 kinds of heated cigarette aerosols were 5-hydroxymethyl furfural, solanone, maltol, furfuryl alcohol, β-caryophylene, hexyl acetate, isobutyl acetate, α-Angelica lactone, 2-methyl pyazine, etc; …
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability,
2021
Tianjin Vocational University, Tianjin 300410, China
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng
Food and Machinery
Aiming at the problem of tag collision in batch tag recognition in food quality traceability, a RFID multi tag recognition anti-collision algorithm was proposed by combining frame slotted ALOHA algorithm and minimum mean square error precoding technology. Before multi label recognition, the algorithm uses precoding technology to group the tags, which can effectively reduce the collision between tags. The simulation results show that the improved algorithm can effectively improve the performance of RFID multi tag recognition, and has a certain practical value.
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain,
2021
School of Business, Beijing Wuzi University, Beijing 101149， China
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi
Food and Machinery
In this study, we adopt the Grounded Theory to encode the consumers’ bad reviews of online shopping food in three levels and systematically identify the safety risks from supply chain. Thereafter, the quantitative Borda Count method was used to evaluate the severity of the eight sub-risks. The results showed that the safety risks of the online shopping food include four kinds of core risks containing eight kinds of sub-risks. The most serious risk was the lackness or insufficient of supervision in the e-commerce sales link and the insufficient specialization of logistics and transportation services in the logistics and transportation link. …
The Development Experience And Reference Of Heart-Check Mark From American Heart Association,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.
Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef,
2021
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef, Ma Guo-Jiao, Jin Ya-Mei, Yang Na, Xu Xue-Ming, Xie Zheng-Jun
Food and Machinery
The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in …
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat,
2021
School of Life Science, Shanxi University, Taiyuan, Shanxi 030006, China
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping
Food and Machinery
In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.
Study On Total Flavonoids Extract And Antioxidant Capacity Of Flemingia Macrophylla,
2021
School of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Study On Total Flavonoids Extract And Antioxidant Capacity Of Flemingia Macrophylla, Wang Yan, Yu Lu, Gao Jian-Wei, Lin Wei, Bo Li-Ying
Food and Machinery
The extraction process conditions of total flavonoids from Flemingia macrophylla were optimized, and the extract's antioxidant properties were also studied. Firstly, the single factor test and response surface test were applied to optimize the alcohol reflux extraction process, and the antioxidant activity of the extract was finally evaluated. It was found that the best extraction time was 52 min, material-liquid ratio 1∶6 (g/mL), ethanol volume fraction 70%, extraction temperature 60 ℃. Rutin was used as the standard substance, the total flavonoid content of the extract is 75.47 μg/mg; the IC50 of the extract for ABTS+· and DPPH· scavenging was …
Influence Of Cigarette Paper Parameters On Cigarette Ash Holding Capacity,
2021
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Influence Of Cigarette Paper Parameters On Cigarette Ash Holding Capacity, Li Huan, Wang Jian-Min, Wang Hao-Li, Dai Cun-Di
Food and Machinery
In order to explore the influence of cigarette paper on ash holding capacity under smoking and burning conditions, 12 cigarette samples with different cigarette paper parameter combinations were designed and prepared by uniform experimental design with quantitative, air permeability, magnesium carbonate addition, sodium potassium ratio of combustion supporting agent, acid radical type and combustion supporting agent dosage as parameters. The effects of cigarette paper parameters on ash holding capacity were studied by single factor analysis and regression analysis The parameters of cigarette paper were optimized. Results: ① with the change of cigarette paper parameters, the ash holding capacity ranged from …
Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation,
2021
College of Light Industry, Liaoning University， Shenyang, Liaoning 110000， China
Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation, Xie Gui-Lin, Zhao Qi, Guo Yi-Fei, Wang Chao, Mao Qian
Food and Machinery
Based on the domestic and abroad research status of the bionic chewing device, its theoretical simulation and application were summarized, and the development direction was also prospected.
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing,
2021
School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo
Food and Machinery
In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.
A Portable And Rapid Gutter Oil Detector Based On Multi-Feature Neural Network,
2021
Department of Electronic and Computer Engineering, Southeast University Chengxian College, Nanjing, Jiangsu 210088, China
A Portable And Rapid Gutter Oil Detector Based On Multi-Feature Neural Network, Zhang Zhi-Peng, Huang Shi-Zhen, Lin Meng-Ru, Lu Qing-Ru, Lin Yan, Chen Rui-Qi
Food and Machinery
An offline oil detection device is designed based on the heterogeneous architecture of a System on a Programmable Chip (SoPC). The SoPC platform is constructed by porting Cortex-M0 soft core to Field Programmable Gate Array (FPGA). Using FPGA hardware resources, the operation order is optimized through the pipeline design with serial-parallel hybrid methods. Moreover, the parameter calibration accelerator and neural network accelerator are designed and connected to the bus system. Experimental results show that this device can perform the qualitative analysis and classification of gutter oil accurately with high detection efficiency. Compared with the traditional similar terminal gutter oil detection …
Analysis Of Stable Carbon Isotope Characteristics Of Formaldehyde In Food And Its Application In Source Analysis Of Formaldehyde,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
Analysis Of Stable Carbon Isotope Characteristics Of Formaldehyde In Food And Its Application In Source Analysis Of Formaldehyde, Han Li, Yu Ting-Ting, Liu Di, Yang Qing, Gao Fang, Wang Hui-Xia
Food and Machinery
Based on the method of Gas Chromatography-Combustion-Isotope Ratio mass Sprectrometry (GC/C/IRMS), the contents of formaldehyde and the δ 13C value in aquatic products, dried edible fungi, fruits and vegetables were tested and analyzed. The results showed that the mass fraction of formaldehyde in the squid samples was 0.341~24.185 mg/kg, and the δ 13C value was -48.167‰~-24.514‰; the mass fraction of dragon fish samples was 54.555~121.416 mg/kg, and the δ 13C value was -45.430‰~-27.468‰. In the dried edible fungi, formaldehyde was detected only in dried Lentinus edodes of 212.741 mg/kg, and the δ 13C value were ranging …
Evaluation Of Uncertainty In The Determination Of Ethyl Carbamate In Chinese Spirits By Isotope Dilution Gc-Ms Method,
2021
Yantai Testing Center for Food and Drug, Yantai, Shandong 264000, China
Evaluation Of Uncertainty In The Determination Of Ethyl Carbamate In Chinese Spirits By Isotope Dilution Gc-Ms Method, Wang Kai-Yu, Zuo Hui-Jun, Yu Xin-Xin, Du Yun, Ma Yan-Ling, Wu Shuai
Food and Machinery
According to GB 5009.223—2014 "National Standard for Food Safety, Determination of Ethyl Carbamate in Foods", the ethyl carbamate in liquor was determined, and the uncertainty of the measuring result was evaluated according to JJF 1059.1—2012 "Measurement Uncertainty Evaluation and Expression". Analysis found that the uncertainty of the measurement results was independent of not only the internal standard concentration of the isotope or the volumetric volume of the standard solution series, but also the volume of the sample after processing. Moreover, the uncertainty component introduced by the internal standard solution only related to the volume of the internal standard liquid. The …
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk,
2021
Key Laboratory for Seafood Processing Technology and Equipment, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Tongmyong University, Busan 485201, Korea
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Food and Machinery
To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …
