Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency,
2020
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Food and Machinery
To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed …
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 …
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying,
2020
Wenzhou Academy of Agriculture Science, Wenzhou, Zhejiang 325000 , China
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia
Food and Machinery
Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end …
Detection Of Jujube Defects Based On The Neural Network With Network Convolution,
2020
School of Electronic Information, Wuhan University, Wuhan, Hubei 430072 , China
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Food and Machinery
We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification …
Vegetable Image Recognition Based On Improved Neural Network Algorithm,
2020
Shangqiu Polytechnic, Shangqiu, Henan 476000 , China
Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan
Food and Machinery
In order to improve the effect of vegetable image recognition, a neural network algorithm was proposed. Firstly, radial basis function neural network model was established, including gradient descent method for solving the weight parameters. K-means clustering method increasing the radius of neighborhood was calculated implicit function center value, and the nuclear width was used adjacent cluster centers. Secondly, quantum genetic algorithm was deleted the redundant weights and neuron. Thirdly, vegetable image feature extraction was extracted. Finally, the process was given. The simulation results showed that the average recognition rate of shape feature was 97.56%, and the texture feature was 95.60%. …
Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation,
2020
Shanxi Traffic Vocational and Technical College, Taiyuan, Shanxi 030031 , China
Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation, Cheng Li-Li
Food and Machinery
Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.
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.
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity,
2020
Gansu Institute of Light Industry Limited Liability Company, Lanzhou, Gansu 730000 , China
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Food and Machinery
The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the …
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 …
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Food and Machinery
The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was …
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa,
2020
College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory BreedingBase of Chemistry of Guangxi Southwest Plant Resources, Chongzuo, Guangx
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Food and Machinery
Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH …
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles,
2020
School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Food and Machinery
To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of …
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka,
2020
Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Food and Machinery
The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding …
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish,
2020
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Guangzhou, Guangdong 510610 , China ；Guangdong Key Laboratory of Agricultural ProductsProcessing, Guangzhou, Guangdong 510610 , China
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Food and Machinery
In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties …
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 Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology,
2020
Bengbu Cigarette Factory, China Tobacco Anhui Industrial Co., Ltd., Bengbu, Anhui 233010 , China
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Food and Machinery
The weight of each quality index of the expanded tobacco was determined by the analytic hierarchy process, and the comprehensive quality score was obtained by the comprehensive evaluation after the data standardization. On the basis of single factor test, the main factors, such as cold end immersion time, hot end process gas temperature, hot air speed and steam application amount, were selected to study their influence on the comprehensive quality score. Finally, the response surface method was used to optimize the processing conditions of expanded tobacco. After optimization, the process conditions are as follows: Soaking time 42 s, process gas …
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts,
2020
Food and Bioengineering College, Henan University of Science and Technology, Luoyang,Henan 471003 , China ；Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Food and Machinery
In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action,
2020
School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025 , China ；Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education,Guizhou Medical University, Guiyang, Guizhou 550025 , China ；School of
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.
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 …
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 …
