Food Processing Commons^™

Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging, Zhang Lixiang, Wang Liping, Yan Leilei

Food and Machinery

Taking the whole life cycle of packaging as the main line, a green packaging manufacturing technology system is proposed. From the five key layers of green design technology, green material selection technology, green production technology, green recycling and treatment technology, green manufacturing evaluation technology, to establish a relatively complete green packaging manufacturing technology system. Taking the packaging design of soybean products as an example, the technical system was applied to analyze and evaluate the packaging design. The example shows that the application of the technology system is helpful to judge the green degree of packaging in the early stage of …

Detection Of The Chinese Jujube Surface Defects By Machine Vision, Wang Chunpu, Wen Huaixing, Wang Junjie

Food and Machinery

Based on LingWu jujube as experimental object, used the Halcon12.0 visual processing software by the method of support vector machine (SVM) in IHS color space to extract the mean value and mean variance of H component as the color eigenvalues. Selected the gaussian kernel function by the experiments. When the kernel parameter was 0.2, and the regular constant was 0.005, the accuracy rate was 94.6%, which greatly improved the efficiency of nondestructive on-line detection, decreased the labor cost and labor intensity, and eliminated the scruple on the accuracy of on-line detection for jujube to processors. It has large research significance …

Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen

Food and Machinery

The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the …

Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo

Food and Machinery

The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn …

Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui

Food and Machinery

To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …

Preparation Of Fish Oil Micro-Capsules By Spray Freeze Drying, Che Xinzi, Duan Xu, Wan Gyueyue, Zhou Siqing, Pang Yuqi

Food and Machinery

Spray freeze-drying (SFD) is a new method of microcapsule preparation, which combines spray drying (SD) and freeze-drying (FD) processes to obtain a high-quality powder. The encapsulation efficiency, moisture content, productivity, repose angle, solubility, total drying time and total drying energy consumption were taken as evaluation indexes, and the best parameters of vacuum pressure and air volume were determined by weighted comprehensive score method in the process of spray freeze-drying. The composition of the fatty acid composition of fish oil before and after embedded was compared and analyzed. The results showed that the quality of fish oil microcapsule prepared by vacuum …

Suitability Evaluation For Processing Chips From Different Lotus Root Cultivars, Yang Song, Wu Yuhan, Chen Min, Guo Jiagang

Food and Machinery

Selected four lotus root cultivars mainly planted in Anhui province as research objects and tested a range of indexes for both lotus root cultivars and the chips, including 8 tested indexes, respectively. Then fuzzy mathematical comprehensive evaluation was used to compare the sensory quality of lotus root chips samples. The results show that there are significant differences in brittleness, hardness and crude fiber content among the four lotus root cultivars. Furthermore, significant differences are also found in terms of shrinkage rate, brittleness, hardness, total phenol retention, and yield of chips among the lotus root chips samples processed by the four …

Effect Of Konjac Glucomannan On The Hygroscopic Characteristics Of Cut Tobacco, Liang Miao, Zhang Guo, Liu Cuimei, Li Bin, Zhang Ke, Lv Bin

Food and Machinery

The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut …

Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method, Wang Tianyi, Gao Zunhua, Fan Lei, Chu Han, Li Jinghao, Li Xiao, Yao Ermin

Food and Machinery

Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the …

Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi

Food and Machinery

Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.

The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin

Food and Machinery

In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.

Physiological Response Of ‘Fuji’ Apples To Irradiation And The Effect On Quality, Nasim Kheshti, Anderson Adriano Martins Melo, Alan Baquero Cedeno, David Obenland, Anuradha Prakash

Food Science Faculty Articles and Research

The objective of this study was to determine the influence of irradiation-induced physiological responses on quality parameters in ‘Fuji’ apples. Apples were treated at 377 and 1148 Gy, stored for 7 days at 1 °C to mimic ground transportation to Mexico and another 7 days at ambient temperature to simulate retail and consumer storage conditions. Irradiation suppressed ethylene production, especially in the 1148 Gy treated apples, which was consistent with lower activities of 1-aminocyclopropane-1-carboxylate oxidase (ACO). A dose-dependent increase in respiration rate corresponded with decreases in titratable acidity (TA) and organic acids. Higher electrolyte leakage in apples irradiated at the …

In Vitro And In Vivo (Mouse Model) Investigation Of The Efficacy Of Probiotic Bacteria Lactobacillus Casei And Lactobacillus Rhamnosus Incorporated In Tomato Juice, Bennett Atta Dzandu

LSU Doctoral Dissertations

Fruit and vegetable production in Ghana were estimated at 371,811 tons in 2017 with tomatoes ranked among the top four most cultivated vegetables. The majority of the production goes to waste due to spoilage and lack of processing. Probiotics have recently gained much attention owing to claims about their potential health benefits. However, the inability of certain probiotics to survive gastric conditions remain a potential setback. Tomatoes can be processed into value added products including those fortified with probiotics. Such value-added products can be used as protectant for the delivery of probiotics to improve gut health. The objective of this …

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size beef processing …

Research Progress Of Nutritional Intervention In The Treatment Of Diabetes Mellitus, Liu Dongbo, Zhou Jiali, Li Jian, Wu Ruiyu

Food and Machinery

Under the guidance of professionals, medical nutrition therapy (MNT) is very important for diabetes management by changing nutritional status or intake to improve health or treat diseases. The basic objectives are to promote and support healthy eating patterns, to achieve personalized nutritional needs according to cultural background, knowledge structure, eating habits and self-control, and to emphasize the humanization of food choices. Scientific restrictions on food choices and practical tools for providing daily dietary planning for diabetic patients. This paper mainly reviews the related knowledge of MNT and its application in diabetes mellitus according to the consensus report published in 2019 …

Establishment Of Diabetic Zebrafish Model And Evaluation Of Hypoglycemic Activity Of Antarctic Krill Enzymatic Hydrolysates, Ji Wei, Zhang Chaohua, Allanv Kalueff, Song Cai

Food and Machinery

Diabetic zebrafish model was established quickly by combination of 20 g/L glucose solution immersing and 10% cholesterol feeding for 20 days. The model established was used to evaluate the in vivo hypoglycemic activity of 3 000～100 Da AKEH. The effects of it on physicochemical indexes such as DPP-IV activity, glucose, triglyceride, cholesterol and expression levels of relative gene such as Insa, Glucagon and Pck1 of diabetic zebrafish were investigated. The results showed that the physicochemical index and blood glucose related gene expression level of the 1.35 g/L and 2.7 g/L concentrations were not significant difference. 3 000～100 Da AKEH of …

The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside, Zhu Xiuling, Dai Qingyuan, Wang Feng, Tao Renyou, Cao Xinxin, Xu Zuowen, Zhang Zhixiang

Food and Machinery

The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.

Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles, He Peng, Zhang Huiyun, Kang Huaibin, Zhao Mengyue, Li Yinhui, Li Senjie, Zhang Haiyan, Cao Xiaofei

Food and Machinery

In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8∶1.0, mass ratio of chitosan to sodium tripolyphosphate 5∶1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average …

Study Of The Rheological And Gel Properties Of Seven Kinds Of Root-Derived Starch, Zou Jinhao, Li Yan, Yu Honglu, Guo Shiyin, Su Xiaojun, Li Wenjia, Li Qingming

Food and Machinery

In order to widen the application of the root-derived starches in South China, the pasting, rheology and gel characteristics of different kinds of root-derived starche form yam and taro were investigated in this study. It turned out that the rheological and gel properties of starch were significantly different, while the differences among different varieties were relatively small. The pasting temperature of all kinds of starch ranged from 69.77 ℃ to 84.37 ℃，but the pasting temperature and peak time of yam and taro starch was higher than that of tapioca starch. The loss of tapioca starch was higher than those of …

The Screening And Identification Of Thermostable Decomposition Bacteria In Kitchen Waste And The Relative Application, Wan Wenjuan, Zhang Yunbin, Nie Zhiyan, Mao Yanjia, Xu Jing, Yu Ying

Food and Machinery

The efficient degrading and high-temperature resistance bacteria in kitchen waste were isolated according to the characteristics of domestic kitchen waste. The microorganisms in the kitchen waste were cultured for 48 hours under the conditions of a temperature of 55 ℃ and a relative humidity of 50% RH using a nutrient agar medium (LA), and then they were screened and separated according to the colony morphology. 20 strains of bacteria were obtained, and their decomposition effects of starch, protein, oil and cellulose were determined. X13, which has the best decomposition effect, was selected and identified to be Bacillus licheniformis by morphology, …