Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo
Food and Machinery
In this paper, beef mixed with a variety of spices were fried to different degrees. The physical and chemical characteristics, such as moisture content, color and tenderness, and the spectra in 370~1 023 nm were measured. Then the quality detection models and visualization method were constructed. The results showed that the moisture content decreased, and the shear force increased during the frying process, and the change was significant (P＜0.05). There was no significant difference in color between the samples and visible spectrum. While NIR spectra (800～1 023 nm) increased with cooking, and the changes were significant. Based on 100 beef …
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak,
2018
Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225000, China;Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225000, China
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang
Food and Machinery
The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical …
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor,
2018
College of Engineering and Technology, Tianjin Agriculture University, Tianjin 300384, China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen
Food and Machinery
Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma …
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian
Food and Machinery
The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The …
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides,
2018
Chongqing Academy of Chinese MateriaMedica, Chongqing 400065, China
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan
Food and Machinery
In order to explore the comprehensive utilization value of L. macranthoides, investigated the particle structure, effective compositions contents, dissolution rate and antioxidant activity of L. macranthoides processed ultrafine and common grinding. It was found that the ultrastructure of L. macranthoides was changed by ultrafine grinding, and its cell wall and crude fiber structure were destroyed. The dissolution contents of chlorogenic acid, Macranthoidin B, Dipsacoside B, Luteolin 7-glucoside and caffeic acid were increased after ultrafine grinding. The dissolution rate of chlorogenic acid from ultra-fine griding powder was significantly higher than that of common griding power of L. macranthoides. Furthermore, scavenging ability …
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis,
2018
College of Life Science and Technology, Yangtze Normal University, Fuling, Chongqing 408000, China
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si
Food and Machinery
Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 …
The Quality Variation Characteristics Among Different Strip Sizes Of Robust Flavor Style Flue-Cured Tobacco Leaf In Henan,
2018
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Quality Variation Characteristics Among Different Strip Sizes Of Robust Flavor Style Flue-Cured Tobacco Leaf In Henan, Liu Chao, Zhao Kuo, Yang Yongfeng, Chu Wenjuan, Wen Qiucheng, Liu Maolin, Wang Baolin, Yang Zongcan, Liu Xiangzhen
Food and Machinery
In order to classify the use direction of different strip sizes of tobacco in cigarette products and improve the value of tobacco leaves, the middle and upper matching module of robust flavor style flue-cured tobacco leaves were used to analyze the quality variation characteristics among different strip sizes of from aspects of chemical component, neutral aroma substances and sensory evaluation. The results indicated that: ① The contents of total sugar, reducing sugar, potassium, nicotine, the ratio of sugar and nicotine, nitrogen and nicotine, the total sensory evaluation score and the scores of sensory indexes except irritant among different strip sizes …
Establishment And Application Of Macadamia Protein Sandwich Elisa Method,
2018
State Key Laboratory of Food Nutrition and Safety ﹝Tianjin University of Science and Technology﹞,Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin 300457, China
Establishment And Application Of Macadamia Protein Sandwich Elisa Method, Jia Zengyan, Wang Xiaomin, Sha Zhicong, Zhou Rourou, Sheng Wei, Zhang Yan
Food and Machinery
The unprocessed macadamia protein was extracted by alkali-soluble acid precipitation method, and the rat and rabbit polyclonal antibodies were prepared respectively. The rabbit and the murine polyclonal antibodies were used as the capture and detection antibodies respectively to establish a double-antibody sandwich enzyme-linked immunosorbent assay. The detection limit of this method was (0.95±0.17) ng/mL. The method had no obvious cross-reaction with soybean, walnut, hazelnut, almond, peanut, pistachio, cashew and wheat protein, which proved that the method was specific. The recovery rate of macadamia protein in baked macadamia nuts and baked biscuits is in the range of 73.67%～77.03%. This method was …
Research On The Detection Mechanism Of Dairy Products Basedon The Magnetoelastic Wireless Sensor,
2018
The Key Laboratory for Advanced Food Manufacturing Equipment Technology of Jiangsu Province, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;Key Laboratory of Nondestructive Testing ﹝Nanchang
Research On The Detection Mechanism Of Dairy Products Basedon The Magnetoelastic Wireless Sensor, Wang Hua, Chen Dewen, Zhou Deqiang, Cao Piyu
Food and Machinery
In view of the possible inclusion of Staphylococcus aureus in dairy products, a magnetoelastic S. aureus wireless sensor was developed to study the detection the mechanism of its magnetoelastic sensor in dairy products. By comparing the magnetic resonance wireless sensor's resonance frequency shift and fluorescent experiment in bacteria and aseptic dairy liquids, the analysis results showed that the resonant frequency of the magnetoelastic sensor could better reflect the weight of the sensor. When the mass of the sensor decreases or the liquid increased, the resonance frequency of the sensor decreased. It was also confirmed that the viscosity of the liquid …
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network, Wang Guanghui, Yin Yong
Food and Machinery
In order to eliminate the influence of scattering, the original spectrum was processed by multiplicative scatter correction (MSC). The effective band was selected according to the correlation coefficient method, and 8 characteristic wavelengths were selected by continuous projection algorithm combined with information entropy. Finally, the effective bands and different features were used to establish prediction model for mildew maize aflatoxin B1 and gibberellin content at wavelength by BP neural network. The results showed that the prediction model established by spectral information at 8 kinds of characteristic wavelengths was the best, with the correct prediction rate of aflatoxin B1 …
Rapid Prediction Of Ricewater Content And Activity Based On Low Fieldnuclear Magnetic Resonance Technique,
2018
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Rapid Prediction Of Ricewater Content And Activity Based On Low Fieldnuclear Magnetic Resonance Technique, Ji Linlin, Xia Alin
Food and Machinery
The water content and activity of rice samples were determined by direct drying method and water activity meter, respectively. The measured values are considered as reference values. Furthermore, rice samples were measured by LF-NMR, and the transverse relaxation data of the samples were generated. A multivariate calibration model was created by using chemometrics algorithm to rapidly determine the water content and activity of rice. PLS and BP-ANN methods were used to train 160 calibration set samples and establish the multivariate calibration models, respectively. 90 prediction set samples were predicted by the calibration models. The results show the correlation coefficients between …
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract,
2018
College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 310036, China
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract, Chai Jiale, Bai Xuelian, Zheng Shuangzhi, Lu Tiantian, Li Xiaohan, Chen Yiyi, Wu Dandan
Food and Machinery
Thirty-three fungal strains were isolated from the healthy tissue of marine sponge by three different media. They were identified by morphology characteristics analysis and rDNA ITS sequence analysis．The species of each strain was determined, and the dominant fungi of Aspergillus and Penicillium were found. Among them, M3 was Aspergillus versicolor. The antimicrobial activity of the metabolites of the symbiotic fungi of marine sponge was studied by 96-well plate method with the standard strain of Escherichia coli. The results showed that the secondary metabolites of seven strains of symbiotic fungi had certain antimicrobial activity. The inhibition rate of M3 on Escherichia …
Application Of Gas Chromatography In The Determination Of Antioxidants Bha, Bht And Tbhq In Foods Abstract,
2018
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Application Of Gas Chromatography In The Determination Of Antioxidants Bha, Bht And Tbhq In Foods Abstract, Wang Ping, Guo Jinying, Ren Guoyan, Cui Guoting, Wu Ying
Food and Machinery
Oil samples were extracted with methanol, and BHA, BHT and TBHQ in food were detected by gas chromatography. Result: When the concentration of BHA, BHT and TBHQ was in the range of 0.01~0.20 mg/mL, all of the correlation coefficients of BHA, BHT and TBHQ had good linear relation with r>0.999, with the detection limits<0.5 μg/mL. The recovery rate of the method met the requirements of laboratory determination, and the standard deviation was between 1.07~3.10 and the relative standard deviation was less than 5%.
Numerical Simulation Of Flow Mixing Characteristics In Microwavereactor With Combined Impeller,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu214122, China; School of Mechanical Engineering, University of Jiangnan, Wuxi, Jiangsu 214122, China
Numerical Simulation Of Flow Mixing Characteristics In Microwavereactor With Combined Impeller, Zhang Yu, Jin Guangyuan, Cui Zhengwei, Song Chunfang, Chen Haiying
Food and Machinery
In order to investigate mixing uniformity in microwave reactor, the microwave reactors with dual stirring structure were designed, combined by the upper and lower impellers A100(A1), the upper impeller A200 and lower impeller A100(A2), and the upper impeller A100 and lower impeller A200(A3). Based on Computational Fluid Dynamics (CFD) method, laminar model, component diffusion model and multi-reference frame method (MRF) were used to simulate flow mixing characteristics of the alcohol-oil mixture in these microwave reactors. The flow characteristics of the alcohol-oil mixture and mixing time characteristics at different feeding positions in these microwave reactors were obtained. The results showed that …
Multi-Objective Structural Optimization Design For The Waist Mounting Bracket Of Md-1200yj Palletizing Robot,
2018
Key Laboratory of Mechanism Theory and Equipment Design, Ministry of Education, Tianjin University, Tianjin300350, China; Department of Mechanical Engineering, Tianjin University Renai College, Tianjin 301636, China
Multi-Objective Structural Optimization Design For The Waist Mounting Bracket Of Md-1200yj Palletizing Robot, He Ying, Mei Jiangping, Sun Yude, Zang Jiawei
Food and Machinery
Finite element model of waist mounting bracket of MD-1200YJ palletizing robot was established, and the accuracy of the finite element model was verified by modal analysis, the modal test, and static analysis. Taking dynamic factors into account, based on the quintic non-uniform, the rational B-splines motion law was carried out, and the analysis showed that this part had the potential of lightweight design. The mass, the maximal stress, and the maximal deformation were minimized as the optimization objectives were determined. The structure parameters as design variables, the first and second natural frequency no reducing and boundary conditions of design variables …
Position And Workspace Analysis Of A Novel Parallel Cooking Robot,
2018
School of Mechanical Engineering， Tianjin Polytechnic University, Tianjin 300387, China
Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming
Food and Machinery
A cooking robot based on a new parallel mechanism is proposed. Firstly, analyzed the movement of the cookware during artificial cooking, and designed four basic actions of rotating the cookware, bumping the cookware, stir fry and tilting the cookware. Then according to the four basic actions, the 2RRPS/SPS parallel mechanism is designed as the working platform of the cooking robot. The analytic geometry method is used to obtain the forward and reverse solution expressions of the working platform, and the MATLAB software is used to analyze the example and exercise simulation to verify the effectiveness of the cooking robot.
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz,
2018
School of Manufacturing and Engineering, Ningxia University, Yinchuan, Ningxia 750001, China
The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin
Food and Machinery
Aimed at problem that low efficiency, labor-intensive and harsh environments, and there is secondary pollution in tableware cleaning sterilization packaging, according to the characteristics of tableware, a automatic feeder was design by TRIZ to solve these problem. This automatic feeder included conveyor systems and sorting systems,while, the sorting system including holder, sub-feeding device, and the adjusting device, which can adjust the finishing device by adjusting the height limit component and the width limit of the dispensing device. The components could be used for tableware of different heights and calibers, and the transportation system could realize the conveying of tableware. Finally, …
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino,
2018
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino, Yu Wenjun, Xiong Aihua, Liu Zhongshou, Pei Gang, Luo Bin, Jin Shanfeng, Huang Chaoqiang, Yang Puxiang, Wu Ruimei
Food and Machinery
A control system for t tea green-removing machine using infrared source was developed based on LabVIEW and Arduino, with the And Arduino as the the slave computer and LabVIEW as principal computer. The front panel of the control system was designed using LabVIEW. The control buttons of temperature, humidity and roller speed were designed on the front panel. First, the data of temperature, humidity in the roller and roller speed were collected by Arduino. Then, these data were uploaded to LabVIEW and were analyzed and processed by LabVIEW. According to the processing results, the opening and closing of infrared tube, …
Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures,
2018
Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China
Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures, Li Na, Xie Jing, Mei Jun
Food and Machinery
To monitor promptly changes of quality characteristics and predict shelf life of half-smooth tongue sole(HTS) fillets during cold store, HTS fillets were stored at 270, 273, 277, 283 K and sensory evaluation, physicochemical properties (electrical conductivity, dripping loss, cooking loss, TVB-N value and K value), and the total viable counts were measured regularly. Besides, the shelf-life model of every index varying with storage temperature and storage time was established by using first-order kinetic model combined with Arrhenius equation, which was further verified using quality changes of HTS fillets at 280 K. The results showed that the sensory evaluation values decreased …
R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment,
2018
Technology Ceter, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment, Peng Guixin, Li Chunguang, Song Weimin, Che Jing, Liu Qiang, Zhang Junling, Liu Huan, Wang Haibin
Food and Machinery
Aiming at the defects and shortcomings of the present microwave expansion device for tobacco stem, we developed a steam microwave synergistic expansion equipment. The equipment was mainly composed of material transferring system, microwave system, steam circulation system and heating chamber, using steam and microwave as compound heating energy, and resulted in reducing the microwave power and obtaining high expansion degree. That gave full played to the quality advantages of microwave expansion, and effectively prevented the occurrence of microwave ignition phenomenon. Compared with pure microwave expansion equipment, the expansion degree for tobacco stem had an average increase of 578%; the effective …
