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 …
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 …
