Defective Jujube Detection Technology Based On Multi-Scale Convolutional Neural Network,
2021
School of Mechanical and Power Engineering, Zhengzhou University, Zhengzhou, Henan 450001, China
Defective Jujube Detection Technology Based On Multi-Scale Convolutional Neural Network, Fang Shuang, Zhao Feng-Xia, Chu Song-Feng, Wu Zhen-Hua
Food and Machinery
In this paper, a method based on a multi-scale convolutional neural network for detecting defects in jujube is proposed. Parallel multi-scale convolution modules were added to the AlexNet convolutional neural network to increase the depth and width of the network and reduce the parameters in the network; Added batch normalization processing to the convolutional layer to reduce changes in data distribution during training and improve the generalization ability of the network. Taking the yellow-skinned jujube, moldy jujube, broken-head jujube and normal jujube in Xinjiang dried jujube as the research objects, these dried jujubes were trained and verified. The results showed …
Research On Precise Positioning Method Of Conveyor Belt For Peanut,
2021
Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry and Food Machinery and Equipment, College of Mechanical Engineering, Tianjin 300222, China;Tianjin University of Science & Technology, Tianjin 300222, China
Research On Precise Positioning Method Of Conveyor Belt For Peanut, Gu Lin-Feng, Li Ya, Ding Yan-Yu, Sun Ke
Food and Machinery
A precise positioning method for peanut ellipsoid target with gravity center height compensation is proposed, which is suitable for field operation. This method optimizes the field calibration steps and completes the belt plane calibration with the help of self-made high-precision calibration block. The ellipse contour curve of peanut was fitted by the direct least square method, and the short half axis size was corrected again. The horizontal plane of the conveyor belt was taken as the reference, and the actual center of gravity of peanut was mapped to make positioning compensation. Grasping success rate increased from 87% to 97%. Field …
The Anti-Oxidation Activity Of L-Linalool And Its Effect On The Skin Aging,
2021
Hunan Province Food & Industry Products Manufacturing Licensing Inspection Center, Changsha, Hunan 410000, China
The Anti-Oxidation Activity Of L-Linalool And Its Effect On The Skin Aging, Chen Geng
Food and Machinery
The aging mice model were built by subcutaneous injection of D-galactose. Different content of L-linalool essential oil (2.5%, 5.0% and 7.5%) was applied to the depilated skin of the back of aging mice for 30 days, and vitamin E was used as positive control. The mice's autonomous activities were monitored, and the distribution of wrinkles on the back skin was observed. The activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) were detected in the serum and skin of the drug application site, and the content of water and hydroxyproline (Hyp) in the skin was also detected. The …
Study On Ultrasound-Assisted Extraction Of Polysaccharides From Red Bean Polysaccharides And Its Biological Activity,
2021
Wuhan Huanghelou Flavors and Fragrances Co., Ltd., Wuhan, Hubei 430040, China
Study On Ultrasound-Assisted Extraction Of Polysaccharides From Red Bean Polysaccharides And Its Biological Activity, Shao Pei, Zhuang Hu, Xie Chao, Chen Sheng
Food and Machinery
Using ultrasonic-assisted water extracted red bean polysaccharides as raw materials, response surface methodology was used to optimize the extraction process, and its antioxidant and antibacterial activities were evaluated. Response surface analysis results shown that the best extraction process for red bean polysaccharides is material-to-liquid ratio with 1∶26 (g/mL), ultrasonic temperature with 51 ℃, ultrasonic time with 94 min, the extraction rate of polysaccharide under these optical conditions is (9.92±0.04)%, which is basically consistent with the predicted value of the model. Red bean polysaccharides possesses strong total reducing ability and ability to remove ·OH and ABTS+·, and the removal …
Ultrasonic Enzymatic Extraction Of Total Flavonoids From Saussurea Involucrata Leaves And Its Antioxidant Capacity Analysis,
2021
College of Food and Technology, Sichuan Tourism College, Chengdu, Sichuan 610100, China
Ultrasonic Enzymatic Extraction Of Total Flavonoids From Saussurea Involucrata Leaves And Its Antioxidant Capacity Analysis, Ji De-Rong, Liu Song-Qi, Xiong Kun-Yan, Li Meng, Hu Ming-Hu
Food and Machinery
Optimization of ultrasonic enzymatic extraction of total flavonoids from Saussurea involucrata leaves was studied by single factor and response surface experiments. The antioxidant capacity of the total flavonoids extracted from the leaves of S. involucrata was evaluated using the scavenging rate and total reducing power of DPPH·. The results showed that the best technology of total flavonoids from S. involucrata leaves by ultrasonic enzyme method was: adding the crushed leaves of S. involucrata to 30% ethanol solution, with the material liquid ratio 1∶60 (g/mL) and the ultrasonic treatment at 50 ℃, for 12 min. After adjusting the pH to 4.8, …
Studies On Screening Of High-Yield Phytase-Producing Lactic Acid Bacteria And Its Low-Phytate Nutritional Breads Through Black Bean Sourdough Fermentation,
2021
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Studies On Screening Of High-Yield Phytase-Producing Lactic Acid Bacteria And Its Low-Phytate Nutritional Breads Through Black Bean Sourdough Fermentation, Cao Wei-Chao, Luo Kun, Cheng Xin, Chen Cheng, Zheng Jian-Xian, Huang Wei-Ning, Li Ning, Filip Arnaut, Zhou Li-Yuan
Food and Machinery
In this study, a strain of lactic acid bacteria (LAB) L-19 with high phytase activity selected from spontaneous fermentation black bean substrate was used as starter to prepare black bean sourdough. The fermentation process of black bean sourdough was optimized by response surface design. The growth of LAB and acidity of the sourdough were investigated in the work, and the molecular weight distribution of peptides and the degradation ratio of anti-nutritional factors (ANF) were analyzed during sourdough fermentation. Meanwhile, the baking characteristics of black bean sourdough bread were evaluated. The results showed that LAB L-19 with phytase-producing capacity was identified …
Influences Of Cut Tobacco Width On Physical Indexes, Mainstream Smoke And Sensory Quality Of Slim Cigarette,
2021
Golden Leaf Production and Manufacturing Center, China Tobacco Henan Industrial Co., Zhengzhou, Henan 450000, China
Influences Of Cut Tobacco Width On Physical Indexes, Mainstream Smoke And Sensory Quality Of Slim Cigarette, Guo Hua-Cheng, Wu Yan-Yan, Zhang Jun-Song, Zhu Yuan-Yang, Gao Hai-Min, Zou Yan-Xie, Li Rui-Li
Food and Machinery
Under the same other manufacturing conditions, cut tobacco structure, slim cigarette physical quality, mainstream smoke components and sensory quality were analyzed with different cutting widths such as 0.6, 0.7, 0.8, 0.9, 1.0 mm. The influence of cutting width on cut tobacco structure, physical indexes, mainstream smoke content and sensory quality of slim cigarette was explored. The results were showed as follows: ① In the range of 0.6～1.0 mm, whole cut rate was positively correlated with cutting width, and broken cut rate was negatively with cutting width. ② There were all significant negative correlations between draw resistance, total ventilation rate, tar …
Research Progress Of Plant-Derived Antifungal Peptides,
2021
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; National R &D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
Research Progress Of Plant-Derived Antifungal Peptides, Wang Xiao-Mi, Lv Xin-Ran, Bai Feng-Ling
Food and Machinery
This review summarized the sources and structures of plant-derived AFPs, focusing on the objects and mechanisms of action of plant-derived AFPs with different structures, and the application status of plant-derived AFPs in food and crops was summarized, aiming to supply references for further research on AFPs.
Research Progress On The Extraction And Purification Technology Of Apple Polyphenols,
2021
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Research Progress On The Extraction And Purification Technology Of Apple Polyphenols, Xu Xian-Meng, Zhang Zeng-Shuai, Guo Jun-Hua, Lu Jun
Food and Machinery
The article summarized the research progress on the latest developments in the extraction and purification technology of apple polyphenols.In this review, the extraction and purification methods of apple polyphenols are discussed. Solvent extraction, ultrasonic assisted extraction, microwave assisted extraction, supercritical CO2 fluid extraction, biological enzymatic extraction, the high pressure assisted extraction, solid phase extraction, the macroporous adsorption resin separation, high performance liquid chromatography, high speed countercurrent chromatography, ion exchange chromatography, gel chromatography is outlined. And, the extraction and purification methods of green pollution-free, low cost, high yield, high purity, high quality integrated technology research direction was put forward.
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract, Xu Yun-Feng, Zhao Sheng-Juan, Fei Peng, Xiang Jin-Le, Shi Chao, Xia Xiao-Dong
Food and Machinery
In this review, the main components of pomegranate peel, its antimicrobial effect and mechanism on bacteria and fungi and its application in food preservation etc. were discussed.
Volatile Compounds In Algae And Their Extraction Methods,
2021
College of Food Science, Fujian Agriculture University, Fuzhou, Fujian 350002, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei
Food and Machinery
The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.
Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough,
2021
Guangdong Guangyi Science ＆ Technology Industry Co., Ltd., Dongguan, Guangdong 523075, China
Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough, Wang Jia-Bao, He Song, Su Zi-Liang, Huang Mei-Feng, Yang Di, Yu Han, Huang Fu-Qiang, He Hong-Yan
Food and Machinery
The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large …
Study On Dna Barcoding Identification Technology Of Common Pathogenic Microorganisms In Food,
2021
National Quality Supervision and Inspection Centre for Agricultural and Sideline Product, Changsha, Hunan 410007, China; Hunan Testing Institute of Product and Commodity Supervision, Changsha, Hunan 410007, China
Study On Dna Barcoding Identification Technology Of Common Pathogenic Microorganisms In Food, Zhong Wen-Tao, Xu Yue, Wang Shu-Hao, Wang Fang-Mei
Food and Machinery
In order to explore the application prospects of DNA barcode technology in microbial identification, the 16S rRNA sequences of 8 common pathogenic microorganisms in food were compared. The PCR amplification, sequencing and database search were conducted followed by universal primers designing, which were purposed to establish a microbial identification method based on DNA barcode. The results showed that the variable region sequence of V3～V6 amplified provided sufficient resolution for Gammaproteobacteria Enterobacteriales, including Vibrionales, and Pseudomonadales to accurately distinguish pathogenic bacteria and related interfering bacteria, corresponding to Bacillibacteria (Bacillales) could be identified to the “genus” level.
Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain,
2021
School of Economics and Management, Southeast University, Nanjing, Jiangsu 210096, China
Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain, Ding Jin-Cheng, Wu Qing-Lie
Food and Machinery
In this paper, the relevant documents were screened out by subject word search on the Web of Science website, and the keyword co-occurrence knowledge map of the relevant documents was drawn using CiteSpace software to analyze these documents as a whole. Then the author studies the current development status of the traceability system of the food supply chain under blockchain technology, and finds that the combination of the internet of things and blockchain technology is becoming the mainstream trend in the development of the traceability system of the food supply chain. Finally, the future development trend of the traceability system …
Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety,
2021
College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety, Han Shuang, Ding Yu-Xin, Leng Qiu-Xue, Yao Ai-Xin, Teng Fu, Qin Shi-Li, Du Ji-Wei, Liu Xiu-Zhi
Food and Machinery
This review summarized article reviews the preparation and classification of molecularly imprinted electrochemical sensors, as well as the practical application and development of food safety detection, and their development prospects were also prospected.
Research Of The Extraction Process And Stock Of
Phenolic Compounds Of Localized Wine-Technical Red
And White Varieties Of Grapes,
2021
Tashkent Chemical-Technological Institute
Research Of The Extraction Process And Stock Of Phenolic Compounds Of Localized Wine-Technical Red And White Varieties Of Grapes, Abdullayev Umid
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. …
Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding,
2021
Tashkent Chemical-Technological Institute
Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Saparov Bekhruz, Musaev Khasanjon
CHEMISTRY AND CHEMICAL ENGINEERING
The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz …
Twenty-Five Years Study (1995–2019) Of Food And Bioproducts Processing: An Overview Of Research Trends,
2021
JRD Tata Memorial Library, Indian Institute of Science, Bengaluru, Karnataka, INDIA
Twenty-Five Years Study (1995–2019) Of Food And Bioproducts Processing: An Overview Of Research Trends, Meghana B. P. Ms, Ghouse Modin Nabeesab Mamdapur Mr, Sidhartha Sahoo Mr
Library Philosophy and Practice (e-journal)
In the current study, we presented an overview of the publication profile of Food and Bioproducts Processing (FBP), a leading international journal on food processing. The detailed analysis was made to measure its scientific progress from 1995 to 2019 by identifying publication trends, most cited articles, leading institutes, and profolic countries. The publication dataset and citations information were retrieved from the Scopus bibliographic database hosted by Elsevier. Several scientific achievements were observed in publications (n=1548), impact factor 3.726 or CiteScore 6.10, and the citations (a total of 33,663) over the 25-year time frame. The factorial analysis revealed that the …
Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism,
2021
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214000, China; College of Engineering, China Agricultural University, Beijing 100083, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266000, China
Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue
Food and Machinery
In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M1) and two viscosity peaks (PV1 and PV2) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The …
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms,
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
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms, Liu Di, Yang Qing, Han Li, Yu Ting-Ting, Cao Qi, Jiang Feng, Wang Hui-Xia
Food and Machinery
A general QuEChERS purification method was used to establish an HPLC-MS/MS method for the determination of Bentazone and its metabolites 6-hydroxymetazone and 8-hydroxymetazone residues in rice and flour. The results showed that the calibration curves had a good linear relationship between bentazone and its metabolites in the range of 0.1 to 100.0 μg/kg, and the linear correlation coefficients (R2) were all greater than 0.995, with the limits of quantification were all 0.2 μg/kg. Methods at the levels of 0.2 μg/kg, 0.4 μg/kg and 2 μg/kg, the average recovery rates were between 89.6% and 106.9%, and the relative standard …
