A New Algorithm For Fruit Feature Extraction Of Apple,
2018
Shangqiu Institute of Technology, Shangqiu, Henan 476000, China
A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang
Food and Machinery
At present, the main algorithm used in feature extraction of apple is the traditional Hough algorithm. The algorithm has the disadvantages of complicated operation and poor real-time performance. In view of this situation, a new algorithm of apple fruit feature extraction is proposed in this paper. A sliding Gaussian template and apple image are convoluted to extract apple circles in this algorithm. Experiments and simulation results show that this method can achieve high accuracy of apple fruit detection under single, adjacent and overlapping conditions. In the case of a single apple, the detec-tion accuracy of apple fruit can reach 96.6%. …
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid,
2018
International Maritime College, Zhoushan, Zhejiang 316021, China
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen
Food and Machinery
The application of the glycerol monolaurate (GML) and glycerol monlaurate microemulsion (ME) in squid processing was studied. Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index. The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00% (equivalent to GML monomer 0.12%) , respectively, in the processing of shredded squid, and the addition of two times seasoning was better than one seasoning. However, when the addition amount of GML monomer was more than …
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach,
2018
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan
Food and Machinery
In order to investigate the fresh-keeping effect of PCL modified atmosphere packaging film on spinach. The effects of unpacked, LDPE film（control）and PCL film packaging treatments on postharvest quality of spinach during storage at 4 ℃ were studied. The results indicated that compared with the control group of unpacked both of the packaging films could improve the postharvest quality of the spinach, and PCL packaging treatment group could be better in the development of initial atmosphere suitable for the storage of spinach. Moreover, PCL film was better in delaying the increase of weight loss ratio and inhibiting the degradation of chlorophyll …
Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica, Yang Chong, Xie Jing
Food and Machinery
The preservation effects of different storage temperatures (0，5，10，15 ℃) on ipomoea aquatica was studied on sensory evaluation, vitamin C, water migration by low-field nuclear magnetic resonance (LF-NMR) technique, etc.. The results show that the chilling injury happened easily under 0 ℃ cold store and senescence accelerated under 15 ℃. Under 5 ℃ and 10 ℃, the sensory quality, the content of chlorophyll, vitamin Cand other quality indexes of ipomoea aquaticawere maintained relatively well, and the quality above all maintained well for 8 d storage. Under 5 ℃, chilling injury happened at later storage (the tenth days later) and the quality …
Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis,
2018
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266000, China
Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis, Wang Guorui, Pang Jinlong, Zhang Demeng, Li Fang
Food and Machinery
The volatile oil of Gracilaria lemaneiformis was extracted by direct steam distillation and solvent extraction-steam distillation, meanwhile gas chromatography-mass spectrometry (GC-MS) and antibacterial & insecticidal activity were conducted. The GC-MS showed that compared with direct steam distillation extraction, in solvent extraction-steam distillation extraction the relative content of aldehyde compounds which has lower odor threshold is 0.20%, meanwhile the relative content of carboxylic acid and ester is 21.54% in solvent extraction-steam and distillation extraction. The antibacterial activity of volatile oil on 5 kinds of pathogens （Escherichia coli O157, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Vibrio parahemolyticus） is moderate, and the median …
Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel,
2018
Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, Urumqi, Xinjiang 830054, China; Key Laboratory of Plant Stress Biology in Arid Land, Xinjiang Normal University, Urumqi, Xinjiang 830054, China; College of Life Sciences, Xinj
Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel, Zhang Jun, Li Jin, Lu Haiying, Ma Xue
Food and Machinery
Based on the results of single-factor experiments, orthogonal test of ursolic acid from Amygdalus communis L. peel were carried out to determine the optimum process parameters.The antioxidant activities were evaluated by the reducing power, DPPH free radical, hydroxyl free radical and hemolysis of mice red blood cells.The optimum extraction parameters were determined as follows: alcohol concentration 65%,extraction temperature 80 ℃; solid-to-solvent ratio 120 (g/mL); extraction time 1.5 h. Under these conditions, the experimental yield of ursolic acid was 2.89%. The concentration of ursolic acid was 0.1 mg/ml, ursolic acid of Amygdalus communis L. peel displayed a strong antioxidant activity, the …
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil,
2018
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu
Food and Machinery
The oxidation value, acid value, color, fatty acid composition, volatile substances were measured to choose the optimum process for the preparation of chilli seed oil. The effects of two kinds of methods, enzymatic hydrolysis-ethanol-assisted and normal-temperature extraction, on the quality and aroma components of chilli seed oil were compared. The results showed that the chilli seed oil obtained by two kinds of preparation methods was orange-yellow, the acid value was less than 4.0 mg/g, the peroxide value was less than 12 meq/kg. The capsaicin contents of chilli seed oil obtained by enzymatic hydrolysis-ethanol-assisted extraction and normal-temperature extraction were 1.46,and 0.54 …
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin,
2018
School of Chemistry & Chemical Engineering, Suzhou University, Suzhou, Anhui 234000, China; Fine Chemical Product Development Research Institute, Suzhou University, Suzhou, Anhui 234000, China
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang
Food and Machinery
In order to purify flavones from Vaccinium Bracteatum Thunb Leaves(VBTL) preliminarily, the static adsorption and desorption properties of four resins were compared. The purification technology of flavones from VBTL was investigated by dynamic adsorption and desorption experiments. The effect of sample concentration, loading sample volume, ethanol solution for desorption, flow rate of the eluent and volume of eluent on adsorption and desorption rate were studied. In addition, the purification effect was evaluated by removal rate of proteins and polysaccharides and HPLC. The results showed that NKA-II resin had a relatively high rate of adsorption and desorption as well as a …
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity,
2018
Shaanxi Key Laboratory for Catalysis, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui
Food and Machinery
The polysaccharide obtained from the branches and leaves of Chrysanthemum indicum was extracted by microwave assisted extraction after its powders decolorized and degreased, and then the polysaccharide extraction content was determined by phenol-sulfuric acid method. The extraction process of the polysaccharide was studied by single factor experiment which controlled liquid-solid ratio, extraction temperature, extraction time, and microwave power, and the orthogonal experiment was tested and based on single factor experiment, then determined the best extraction process. Those free radical cleared effects of its polysaccharide were tested by Fenton reaction and DPPH reaction. The results showed that the polysaccharide extraction content …
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali
Food and Machinery
The current commonly used drug sensitivity test method such as diffusion method, dilution method and Etest method, as well as new methods including molecular biology and electrochemical method were summarized in this article. We briefly analyzed the principles, characteristics and limitations of the above methods. Future development direction and research trend of food-borne bacterial susceptibility testing methods had also been presented, which provided a reference for the development of new antimicrobial susceptibility test method.
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography,
2018
Northwest Minzu University, Lanzhou, Gansu 730030, China
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng
Food and Machinery
High performance liquid chromatography (HPLC) is one of the most important factors in monosaccharide analysis due to its simple operation, and high efficiency and sensitivity. In this study, several commonly used methods were described, for the analysis of monosaccharides by high performance liquid chromatography, i.e., liquid chromatography differential refractive index detection, liquid chromatography evaporative light scattering detection, PMP pre-column derivatization detection, para-aminobenzoic acid pre-column derivatization, the o-aminobenzoic acid derivative method and post-column derivatization method. Moreover, the advantages and disadvantages of these methods were demonstrated, and the sensitivity, operation method, and accuracy were compared and analyzed among these methods.
Advances In Microbial Conversion And Utilization Of Distiller Grains,
2018
School of Animal Science and Technology, Northeast Agricultural University, Harbin,Heilongjiang 150030, China
Advances In Microbial Conversion And Utilization Of Distiller Grains, Gao Mingkun, Wen Guangyu, Qian Fang
Food and Machinery
The application of microbial conversion in the use of distiller grain is the by-products of the production of solid white liquor, which has become increasingly prominent. Themicrobial in detoxifying distiller grains, production of high added value feed and feed additive in recently years, especially the effect of it application in animal feed were reviewed. Moreover, a prospect of application of microbial technology in the transformation of distiller grains.
Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang，Henan 471023, China;Henan Engineering Research Center of Food Material, Luoyang，Henan 471023, China;Luoyang Engineering and Technology Research Center of Microbial Fer
Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation, Xiang Jinle, Guan Suixia, Ma Liping, Ren Guangyue, Yuan Yunxia, Kang Huaibin
Food and Machinery
In order to utilize defective fresh Jujube fruits, Jujube vinegar was explored by crushing, pulping, alcohol fermentation, batch and semi-continuous acetic fermentation. The fresh Jujube fruits were cleaned, washed, and then crushed and pulped with addition of water to 1.5 times. The Jujube pulp was inoculated Angel fruit wine yeast with inoculation quantity 0.1%. After fermentation 72 h at the room temperature, the alcohol concentration of Jujube wine could reach 8.07%Vol. Then Jujube wine was inoculated with the inoculum size of acetic acid bacteria 10%, and the first batch of acetic fermentation finished in 60 h. In the next acetic …
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou,
2018
Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang, Guizhou 550025, China; College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo
Food and Machinery
In order to improve the production technology system and the product quality. Using the Sansui duck as raw material, the effects of pre-cooking time, curing time, salt concentration and cooking wine concentration on the comprehensive quality of duck meat were studied, and the dry-cured process of Sansui plasma duck was optimize. The results showed that Sansui plasma duck optimum parameters of dry-cured process in were obtained: pre-cooking time 2.4 min, curing time 39.0 min, salt concentration 3.0% and cooking wine concentration of 2.9%. Under this condition, the duck meat has moisted surface, color goldenand uniform, special duck fragrance, and its …
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses,
2018
Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China; Dairy Research Institute, Bright Dairy & Food Co., Ltd., State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei
Food and Machinery
The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the …
Effects Of Oxygen Vectors On Microbial Production Of Avilamycin,
2018
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China; Key Laboratory of Technologies for Functional Agricultural Products in Universities of Shandong, Zibo, Shandong 255000, China
Effects Of Oxygen Vectors On Microbial Production Of Avilamycin, Zhang Mei, Song Yuanda, Liu Qing, Wang Youling, Wu Han
Food and Machinery
In order to improve oxygen delivery efficiency and dissolved oxygen levels for the production of avilamycin in the fermentation broth, the effects were studied, including the various oxygen carriers on the synthesis of avilamycin and the growth of Streptomyces viridochromogenes. The results showed that Tween-80 was the most effective vector to promote growth and the ability of Streptomyces viridochromogene to produce avilamycin.With the addition of 3 g/L tween at 8 h fermentation ,the biomass reached 11.82 g/L and the avilamycin titer increased to 340 mg/L, which was 20.63% and 21.42% higher than the control group. Result show that the oxygen …
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities,
2018
Northeast Forestry University College of Forestry, Harbin, Heilongjiang 150040, China
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun
Food and Machinery
The effects on the yield of total flavonoids were studied by reference enzyme dosage, pH value, ratio of material to liquid, ethanol concentration, enzymolysis temperature and time. A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows: 122 (g/mL), pH 4.5, 52% ethanol concentr-ation, the hydrolysis temperature was 51 ℃. Under these condi-tions, the yield of total flavonoids was 15.09 mg/g. The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free …
Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide,
2018
Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide, Huang Yijia, Wu Jianrong, Zhu Li, Zhan Xiaobei
Food and Machinery
An effective method to extract Cyanobacteria polysaccha-ride was established in this study and a high yield of polysaccharide (25.1%) was achieved by optimizing extraction condition (hot water with ultrasonic treatment). After purification, a main purified polysaccharide (CB-2-1) with molecular weight of 8.4 kDa was collected and the compositions included rhamnose, arabinose, xylose, mannose, glucose and galactose, with mole percentages of 0.51%, 13.35%, 18.21%, 51.38%, 4.87% and 11.67%, respectively. The results of NMR showed that the CB-2-1 component of cyanobacteria polysaccharide was mainly α-type glycosidic bond. Moreover, the purified CB-2-1 polysaccharide had great anti-oxidant activities. The highest scavenging activities of DPPH …
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar,
2018
College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China; College of Food and Chemistry Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou
Food and Machinery
To determine the optimum conditions for the production of low lactose milk by enzyme method, the hydrolysis process of low lactose milk was optimized by the response surface method, with the hydrolysis rate of lactose as an index. The results were as follows: the ratio of enzyme to substrate (\[E\]/\[S\]) was 1.50‰, and the hydrolysis was undertaken at 38.15 ℃ for 3.0 h. Under these conditions, the lactose hydrolysis rate of low lactose milk was 92.67%. Moreover,14.02% of the oligosaccharides were detected by HPLC detection, which showed β-galactosidase could hydrolysis lactose and turn glycosidic.
Thomas, Norman (Fa 1129),
2018
Western Kentucky University
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.
