Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation,
2020
Shanxi Vocational & Technical College of Finance & Trade, Taiyuan, Shanxi 030031 , China
Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng
Food and Machinery
The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl,
2020
Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China ；Agricultural Products Processing Institute of Hunan Agricultural Sciences Academy,Changsha, Hunan 410125 , China
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Food and Machinery
The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette,
2020
Qujing Cigarette Factory, Hongyun Honghe Tobacco (Group) Co., Ltd., Qujing, Yunnan 655001 , China
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Studied the relationship between the filling factor of cigarette middle section and the radial compression amount when measuring the hardness of cigarettes, and then established the prediction model of cigarette hardness. The results showed that the goodness of fit of the model was over 98%, the standardized mean square error of the test was 0.6, and the average relative error was 3.7%. The prediction error of the model was far less than the normal fluctuation range of the index and the tolerance range specified in the product technical standard, and the prediction effect of the model was good. Meanwhile, the …
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track,
2020
Guangxi Institute of Mechanical and Electrical Technology, Nanning, Guangxi 530007 , China
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Food and Machinery
A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state …
Study On The Changes Of Dough Gluten Protein Structure During Kneading,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Food and Machinery
This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection,
2020
Jiangsu Kaiyi Intelligent Technology Co., Ltd., Wuxi, Jiangsu 214174 , China
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Food and Machinery
Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China ；School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899 , China
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Food and Machinery
The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, …
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides,
2020
College of Chemical and Food Engineering, Changsha University of Science and Technology,Changsha, Hunan 410114 , China
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Food and Machinery
The global undergoing strategies of screening the food-derived immunopeptides were summarized in this review, and the prospective using of computational science was emphasized. Moreover, the research background of the molecular mechanism of the food-derive immunopeptides was reviewed, and a new research strategy was also proposed, i. e. combining the multi-omics, bioinformatics, and cellular and animal experiments to investigate their molecular mechanism.
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake,
2020
State Key School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake, Zhang Feng-Wen, Chen Cheng, Zhang Bin-Le, Cao Wei-Chao, Wang Feng, Chen Jun-Min, Huang Wei-Ning, Akihiro Ogawa
Food and Machinery
In this paper, the effects of exopolysaccharide (EPS) produced by lactic acid bacteria (LAB) on the foaming, surface hydrophobicity and liquid protein content of complex proteins during whipping were studied. LAB fermentation technology was applied in the production of eggless cakes and its effect on batter rheological, baking characteristic and crumb microstructure of eggless cake were evaluated. The results showed that the EPS produced by LAB significantly improved the foaming properties, increased surface hydrophobicity of complex protein and maintained the interface protein content by reducing competitive adsorption of emulsifiers during whipping. The number of bubbles increased and their distribution was …
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Collaborative Innovation Center of Food Safety and Quality
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were …
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste,
2020
Ningbo Institute for Food Control, Ningbo, Zhejiang 315048 , China
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
Food and Machinery
To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly …
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice,
2020
College of Biology and Environment Engineering, Zhejiang Shuren University, Hangzhou, Zhejiang 310015 ,China
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice, Liu Cai-Qin, Wei Xing-Hu, Wang Nan, Chen Wei-Qing, Chen Hong, Lv Yun, Zheng Gang
Food and Machinery
The heat-resistant strain was isolated and identified by morphological features and ITS rDNA gene sequence analysis. Some physiological and biochemical characteristics of the strain were examined by carbon source utilization experiment. The thermal stability and acid-base stability of the strain were examined by heat and acid-base treatment. With the ultrasonic technology, the polysaccharides, reducing sugar and pigment in cells were examined. The results indicated that the strain SR-1 belongs to Sporobolomyces carnicolor. It was heat-resistant, and grew stably after heat treatment at 80 ℃ for 5~30 min, and at 90 ℃ for 15 min. However, it couldn't grow after …
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways,
2020
College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways, Lin Ting-Ting, Zeng Xiao-Fang, Dong Hua-Fa, Wu Man-Shi, Zhuo Xian-Rong, Dong Hao, Bai Wei-Dong
Food and Machinery
Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal …
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying,
2020
College of Technology and Engineering, Lanzhou University of Technology, Lanzhou, Gansu 730050 , China
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying, Xiao Bi-Liang, Sun Jing, Liu Xiao-Feng
Food and Machinery
In order to improve the quality of lily production and shorten the drying period, taken Lanzhou lily as sample and used JK-LB1700 thin layer drying test bed to dry. The effects were investigoted, in different hot-air temperature (60, 70, 80, 90 ℃), hot-air rate (0.5, 1.0, 1.5, 2.0 m/s) and drying relative humidity (20%, 30%, 40%) on drying rate, color ΔE* value, vitamin C content, rehydration ratio during lily drying and law of change. The Weibull distribution function was used to simulate the drying moisture diffusion law of lily. Results, the drying time of lily was significantly shortened (P＜0.01) with …
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials,
2020
Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650106 ,China
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials, Zhu Gui-Hua, Liu Chun-Bo, Yang Chen, Liu Zhe, Liu Zhi-Hua, Jiang Li-Hong, Shen Qin-Peng, Si Xiao-Xi, Zhang Xin, Yang Ji
Food and Machinery
The thermogravimetry (TG) and pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) were used to analyze the thermal behavior of three tobacco materials, including typical center heated (A), circumferential heated (B) and traditional cigarette (C). Results showed as follows. ① The thermal mass loss of the two types of heated tobacco materials could be divided into 3 stages, and the main thermal mass loss stage was 242~350 ℃; the traditional cigarette tobacco material thermal mass loss could be divided into 4 stages, and the main mass loss stage was 381~534 ℃. Compared with traditional cigarettes, the mass loss peaks of heated cigarettes were wider …
Cloning And Expression Analysis Of Gmwrky86 In Soybean,
2020
Cangzhou Technical College, Cangzhou, Hebei 061001 , China
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Food and Machinery
In order to study the biological function of GmWRKY86 gene in soybean on development and resistance against abiotic stress, PCR products of its opening reading frame, ORF) were used to clone GmWRKY86 gene, and the gene expressions in different tissues were detected by using real-time fluorescence quantitative PCR (qRT-PCR). Sequence analysis showed that the GmWRKY86 gene can encode 523 amino acids with an isoelectric point of 8.15, a molecular weight predicted to be 56.82 kDa, and an open reading frame of 1 572 bp. GmWRKY86 protein has two highly conserved domains, and the GmWRKY86 gene contains three introns and four …
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence,
2020
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632 , China
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence, Liu Qian-Yu, Tang Shu-Ze, Li Liang, Du Wen-Qi, Teng Jiu-Wei
Food and Machinery
Based on chemiluminescence inhibition effect of toxoflavin on luminol-hydrogen peroxide-copper oxide nanoparticles system in alkaline medium, a novel method for monitoring toxoflavin potential emergency pollution in municipal drinking water was successfully developed. Combining with flow injection method, the chemiluminescence intensity of different mixed solutions was determined by ultra-weak chemiluminescence analyzer. Optimal conditions were obtained by the means of one-way tests among 4 factors. Based on the one-way tests result, a response surface experiment was conducted in order to acquire standard curve, detection limit and recovery of different water samples. The linear range for toxoflavin monitoring was 0.005~5.000 mg/L with a …
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry,
2020
Changsha Institute for Food and Drug Control, Changsha, Hunan 410016 , China
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry, Zhou Tan-Chun, Wang Hui, Cui Xiao-Jiao, Zhou Peng, Li Ying, Deng Nan
Food and Machinery
The uncertainty evaluation in the determination of inorganic arsenic in tassle filefish by using High Performance Liquid Chromatography-Inductively Coupled with Plasma Mass Spectrometry was investigated, based on the GB 5009.11 2014 “national food safety standards on the determination of total arsenic and inorganic arsenic in food”. A mathematical model was established, referring to CNAS-GL006 Guidelines for “the Assessment of uncertainty in Chemical Analysis and JJF 1059.1 2012 Evaluation and Expression of Measurement Uncertainty”. The precision and recovery of As (III) and As (V) in maomile fish were verified. Meanwhile, the sources of uncertainty measurement of the experiment were analyzed and …
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking,
2020
Engineering Training & Technology Center, Xuchang University, Xuchang, Henan 461000 , China
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua
Food and Machinery
Aiming at the tracking problem of elastic deformable objects, a control method based on RGB-D sensor of pizza chef robot was proposed in this study. An in-depth study on the difficult problem of dough tracking and recognition in pizza making. A method to track 3D textured objects with elastic deformation based on real-time point cloud data provided by RGB-D sensor was also proposed. Firstly, the Grabcut in the visual segmentation was described in detail, and the temporal consistency and real time of the visual segmentation were emphatically analyzed. Secondly, the FEM model with contour weighting was established by finite element …
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice,
2020
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice, Xie Lan, Quan Ke, Liu Yan-Lan, Mo Xi-Ya, Zhu Hong, Zhou Xiao-Ling, Huang Shou-En, Yi Cui-Ping
Food and Machinery
The pasting properties of three cultivars of Indica rice (Zhefu 802, Yuanlong 8462, ‘Zaoxian 5-34’), at different temperature (36, 25, and 4 ℃) during 0~3 months storage, were studied to understand effects of storage temperature and duration. The results indicated that the storage time was significant (P＜0.05) correlated to pasting properties of rice when stored at 36 ℃. The peaks of viscosity and breakdown both increased first and then decreased. The cool paste viscosity increased first and then stabilized, and setback and pasting temperature showed an upward trend. However, the pasting properties varied depending on the rice cultivar. When rice …
