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 …
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 …
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 …
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.
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%.
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 …
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 …
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.
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.
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating,
2021
California Polytechnic State University, San Luis Obispo
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Master's Theses
Bacterial presence in low-moisture foods such as flour, cereals, baby formula, and spices, have become a concern due to sanitizing challenges. The food industry currently focuses on wet food sanitation as opposed to low-moisture foods because of bacteria’s inability to reproduce in low water activity media. Traditionally, food processing RF heating pasteurizes in mass quantities while an equivalent consumer device does not exist the market today. A consumer product would help eliminate food waste by providing an easy way to sanitize food and extend shelf life. The Portable Food Pasteurization (PFP) project is an interdisciplinary project involving the Electrical Engineering, …
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Nutri-score labeling's promotion, implementation effect, algorithm, comparison with related FOP labels were elaborated, and then our study summarized application practice, and put forward the enlightenment for implementation of the FOP labeling in China.
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone,
2021
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450008, China
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
Food and Machinery
The changes were discussed in the scavenging rate of ABTS free radicals of reduced pyrroloquinoline quinone (PQQH2) under different mass concentrations and different reaction time conditions. The primary and secondary reaction kinetic models were established. With conventional antioxidant vitamin C as a control, the scavenging performance of PQQH2 on ABTS free radicals was studied. Results: The higher of the concentration of PQQH2 and the longer the time were, the higher of the scavenging rate of ABTS free radicals was. After 25 minutes of reaction, the scavenging rate of 70 mg/L PQQH2 could reach more than …
