Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era,
2021
Institute of Airport Economics, Civil Aviation University of China, Tianjin 300300, China; Economics and Management College, Civil Aviation University of China, Tianjin 300300, China
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Food and Machinery
Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification,
2021
Jincheng School, Sichuan University, Chengdu, Sichuan 611731, China
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong
Food and Machinery
The classification probability output based on machine vision and near infrared spectroscopy technology was established, and the classification decision model suitable for heterogeneous data was built by using DS evidence fusion rules. The directional gradient histogram and principal component extraction method were used to extract spectral features, and support vector machine and AdaBoost classifier were used for recognition. On this basis, the potato classification model based on feature layer fusion was constructed. By using multi-source information fusion technology, a multi-source information fusion agricultural product quality identification model was established, which integrated the classification decision of nondestructive testing and feature level …
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves,
2021
South Subtropical Crops Research Institute of the Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China; Key Laboratory of Tropical Fruit Biology of the Ministry of Agriculture, Zhanjiang, Guangdong 524091, China
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang
Food and Machinery
In order to investigate the antioxidant and antibacterial activity of different polar parts (petroleum ether part, ethyl acetate part, n-butanol part and water part) from Manilkara zapota leaves. The DPPH radical-scavenging assay, ABTS radical-scavenging assay and FRAP antioxidant capacity assay were carried out. And the antibacterial effects of different polar parts from Manilkara zapota leaves against Bacilus subtillis, Escherichia coli and Staphylococcus aureus were studied. The results showed that the extracts obtained from ethyl acetate extraction had the highest antioxidant activities; the IC50 of the DPPH radical-scavenging and ABTS radical-scavenging were (0.019±0.010) mg/mL, and the Trolox Equivalent Antioxidant Capacity …
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean,
2021
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang
Food and Machinery
The red pigment from the seed coats of red adzuki beans was extracted by soaking in water and separated by the pressure-driven membrane technology (microfiltration, nanofiltration, etc.), and the separation processes were also optimized. The results showed that the optimal extraction conditions of pigment from seed coats were as follows: the ratio of material to liquid (mass of seed coats: volume of water) at 1∶30 （g/mL）, extraction temperature 90 ℃, extraction time 90 min, and the color value of the extracts reached 7.53. The optimized membrane separation process was the combination of microfiltration (0.22 μm) and nanofiltration membrane (NF245), with …
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod,
2021
Life Sciences College, Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi 330004, China
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei
Food and Machinery
In order to study the physicochemical properties and evaluate the biological activity of polysaccharides from white lotus receptacle, the crude polysaccharides （WLRCP） were obtained by water extraction and alcohol precipitation method, and then purified by Sevage reagent deproteinization, combined decolorization and dialysis, and then the white lotus receptacle polysaccharide （WLRP） was obtained. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. The antioxidant capacity of WLRP in vitro was evaluated by reducing capacity, scavenging ability of DPPH and OH radicals, and its immunomodulatory activities on Macrophage RAW 264.7 of WLRP were investigated. The results showed that …
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying,
2021
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li
Food and Machinery
In order to improve the drying efficiency of hard shell nut products, a new type of drum catalytic infrared drying equipment was developed in this paper. On the basis of the developed equipment, the effects of technological parameters on dehydration rate, color and shell opening rate were investigated. The drying time, drying curve, drying rate curve and energy consumption of the drum catalytic infrared-hot air drying were compared with that of the single hot air drying. The results showed that the catalytic infrared temperature, distance and drum rotational speed all had significant influence on drying performance and product quality. After …
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L.,
2021
School of Petroleum and Chemical Engineering, Changzhou University, Changzhou, Jiangsu 213164, China
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li
Food and Machinery
In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition …
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components,
2021
College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi 712100, China
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid …
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat,
2021
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Food and Machinery
Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food,
2021
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo
Food and Machinery
In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）,
2021
Engineering Technology Research Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China; Chongqing Three Gorges University, Chongqing 404100, China
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li
Food and Machinery
Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Food and Machinery
In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.
Research Process Of Valuable Product And Biorefinery Of Wine Lees,
2021
Moutai Institute, Renhuai, Guizhou 564500, China
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Food and Machinery
In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area,
2021
College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Food and Machinery
13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula …
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process,
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
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang
Food and Machinery
On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, …
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves,
2021
School of Food, Shanghai Ocean University, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technical Service Platform, Shanghai 201306, China; Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center of Food Science and Engineering of Shanghai Ocean University, Shanghai 201306, China
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying
Food and Machinery
In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the …
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun
Food and Machinery
In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）,
2021
Guangdong Provincial Institute of Food Inspection, Guangzhou, Guangdong 510435, China
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong
Food and Machinery
In order to understand the subspecies systematically, the naming process, biological characteristics, mechanism of food poisoning, disinfection and detoxification of Pseudomonas cocovenenans subsp. farinofermentans were reviewed, providing support for food safety supervision and emergency handling of food poisoning incidents. The research direction in the future is propected.
A Living City: Food Accessibility And Urban Growth In New York City,
2021
Fordham University
A Living City: Food Accessibility And Urban Growth In New York City, Kat Coleman
Student Theses 2015-Present
This paper examines the way in which food equity and localization initiatives, specifically in New York City, are a vital response to urban growth and sustainable food demand. Improvements to the current food system in the form of changing the way food is produced, procured, stored, transported, and distributed improves nutrition and contributes to urban sustainability. Chapter 1 provides data on urban environmental justice issues related to food equity, drawing on research from the United Nations and food justice organizations in New York City. Chapter 2 explores the ethical issues surrounding food access and food justice in an increasingly urban …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread,
2021
University of Nebraska-Lincoln
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
