Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin,
2024
Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, Changsha, Hunan 410004, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin, Qi Chuchu, Lu Lisheng, Ren Jiali, Zhou Kai, Zhang Xinfang, Zhang Ziying
Food and Machinery
Objective: To evaluate the antibiotic resistance of five foodborne Escherichia coli clinical isolates to ciprofloxacin, gentamicin and ampicillin. Methods: Based on the theory of electron transfer during bacterial energy metabolism and the introduction of resazurin as a redox probe, an electrochemical square wave voltammetry （SWV） method based on bladed tensin-mediated rapid identification of E. coli drug resistance was established. Results: The electrochemical square wave voltammetry values of E. coli at different concentrations mediated by resazurin were determined, and there was a good linear relationship between the E. coli concentration and the oxidized peak current （I） of resazurin in …
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection,
2024
Guangzhou Inspection Testing and Certification Group Co., Ltd., Guangzhou, Guangdong 511447, China;National Quality Testing Center for Processed Food 〔Guangdong〕, Guangzhou, Guangdong 511447, China
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection, Li Qiqi, Huang Jiale, Mu Shuyi, Li Qishan, Huang Jingjun
Food and Machinery
Objective: To astablish a strong popularity, high sensitivity of six human milk oligosaccharides in dairy product by precolumn derivatization high performance liquid chromatography-fluorescence method. Methods: Aquatic product sample was precipitated with glacial acetic acid, filtration by using the filter paper. It was derived by 2-aminobenzamide solution. The extracts were centrifuged and filtered by using the organic filter membrane and analyzed by using a AdvanceBio Glycan Map column to be separated and detected，employing acetonitrile-50 mmol/L ammonium formate solution （pH 4.4） as the mobile phase for gradient elution. Results: Under the experimental conditions, six human milk oligosaccharides in dairy product were linear …
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid,
2024
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China;Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid, Dai Xiangji, Liu Zihao, Huang Zhigang
Food and Machinery
Objective: To explore the differences in runner performance of screw groups with different differential ratios, and to clarify the effects of differential speed on the extrusion performance of polylactic acid materials. Methods: Four groups of differential twin screw groups were established by Solidworks software, meshing and finite element numerical simulation were carried out by Fluent software, the calculation results were analyzed by CFD-post software, and the contours and discounted plots of various characterization parameters were combined, and they were verified by experiments. Results: Under the condition that the inlet and outlet pressures were 0.2 MPa and 0.5 MPa, and the …
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train,
2024
College of Railway Communications, Shanghai Communications Polytechnic, Shanghai 201101, China
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train, Jiang Hui, Zhu Jie
Food and Machinery
Objective: A trans-critical CO2 refrigeration system with ejector is proposed and its performance factors are studied. Methods: In this paper, energy and exergic system model combined with experiment method were used to study the impact of the change of major parameters on traditional and new refrigeration systems. Results: In a given working condition, exergy efficiency of the compressor increased by 11.08% when an injector replaced the throttle valve, while the power of the compressor decreased by 6.04% and the performance factor increased by 11.1%. The optimum gas cooler pressure was found to maximize the system performance. In addition, the …
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots,
2024
Shanxi Vocational University of Engineering Science and Technology, Jinzhong, Shanxi 030619, China
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots, Li Yunfeng, Wang Cong, Li Yuqin
Food and Machinery
Objective: To solve the problems of low control accuracy and poor motion stability in the trajectory tracking control method of parallel food sorting robots. Methods: On the basis of analyzing the structure of a four degree of freedom parallel robot, a combination of sliding mode control algorithm, fuzzy control algorithm, and improved bat algorithm was proposed for trajectory tracking control of a parallel food sorting robot. Optimizing the bandwidth of fuzzy algorithms by improving the bat algorithm, and adaptively adjusting the fuzzy gain and sliding surface slope of the sliding membrane control algorithm through the optimized fuzzy control algorithm, the …
Research On Oyster Grading Equipment Based On Machine Vision,
2024
College of Navigation and Shipbuilding Engineering, Dalian Ocean Univercity, Dalian, Liaoning 116023, China
Research On Oyster Grading Equipment Based On Machine Vision, Zhao Lankai, Gao Guodong, Sun Zihao, Li Xiang, Wu Yunze
Food and Machinery
Objective: To improve the accuracy and comprehensiveness of oyster grading. Methods: The oyster automatic grading equipment was proposed and designed, the oyster queuing structure combining the rotating drum and the baffle conveyor belt, the grading method combining weight detection and machine vision detection were determined, and the overall structure design of the oyster grading equipment was completed. The oyster image was collected by industrial camera, and the oyster image was extracted by Otsu binarization, Gaussian filtering processing, Canny operator edge extraction and other methods. The oyster was graded by machine vision algorithm with length and fullness as the standard, and …
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film, Ouyang Lanlan, Deng Na, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Objective: Screening of polyvinyl alcohol-fish gelatin-solanum nigrum anthocyanin （PVA/FG-SNA） composite packaging film with optimal structure and properties. Methods: Optimizing the fabrication process of films through orthogonal tests, and using thickness, moisture content, water vapor permeability （WVP）, tensile strength （TS）, elongation at break （EB）, Fourier infrared spectroscopy （FTIR）, X-diffraction （XRD）, scanning electron microscopy （SEM）, and thermogravimetric （TG） analysis to explore the effects of SNAs with different mass fractions on the properties and microstructures of PVA-FG film; In addition, the pH color response and NH3 sensitivity of the PVA/FG-SNA composite film were monitored. Results: When the mass ratio of PVA-to-FG, heating …
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design,
2024
School of Art, Xi'an University of Science & Technology, Xi'an, Shaanxi 710054, China;The East-West Cultural Exchange and Design Research Center, Xi'an, Shaanxi 710054, China
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design, Feng Qing, Wang Qiting
Food and Machinery
To meet the needs of consumers to combine traditional cultural connotations with food packaging, a research method for extracting traditional pattern features under extensible semantics is proposed. By analyzing and screening the patterns of Tang Dynasty gold and silver artifacts, the target pattern elements were established, and an extensible semantic model was constructed; Perform semantic lexical extension analysis on pattern primitives to obtain the maximum design value range. Visualize and analyze feature semantics using graphical thinking, and derive and evolve them using shape grammar. Taking a certain mooncake packaging design as an example, several design schemes were designed using this …
The Presentation Techniques Of Technological Sense In Food Packaging Design,
2024
College of Art and Design, Nanning Normal University, Nanning, Guangxi 530023, China
The Presentation Techniques Of Technological Sense In Food Packaging Design, Tang Hua
Food and Machinery
Integrating technological elements or showcasing technological features in food packaging design can present unique visual effects and functional value, enhancing product image and brand value. This paper further optimizes the presentation effect of technology in food packaging design and enhances the market competitiveness of products through clear design positioning, exploration of diverse expressions, integration of traditional culture, and reflection of humanistic care.
The Establishment Of Arrhenius Prediction Model For Tomato Quality Under Extreme Meteorological Temperatures,
2024
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316004, China;Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;National Engineering Research Center of Agricultural Product Quality Traceability, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
The Establishment Of Arrhenius Prediction Model For Tomato Quality Under Extreme Meteorological Temperatures, Ma Minzhen, Wang Ji, Shi Ce, Jia Zhixin, Xu Qian
Food and Machinery
Objective: A coupled model for predicting tomato quality during short-term storage and transportation under extreme temperatures, utilizing the Arrhenius equation in conjunction with meteorological temperature data, to forecast the quality changes in tomatoes during the short-term storage and transportation processes under extreme weather conditions. Methods: Analyzing the meteorological temperature data for the year 2020 in Weifang, Baoding, and Daxing, 7 temperature points were selected to simulate the range of temperature variations for short-term storage and transportation of tomatoes. By utilizing the Arrhenius equation and integrating temperature with weight loss rate, hardness, color difference (ΔE), and sensory evaluation scores …
A Red Fuji Apple Appearance Grading Method Based On Improved Whale Optimization Algorithm And Cnn,
2024
Henan Vocational College of Nursing, Anyang, Henan 455000, China
A Red Fuji Apple Appearance Grading Method Based On Improved Whale Optimization Algorithm And Cnn, Liu Sujiao, Lu Mingxing, Wang Chunfang, Zhao Zifeng, Liu Yi
Food and Machinery
Objective: In order to improve the accuracy of machine vision technology in grading the appearance quality of red Fuji apples, a red Fuji apple appearance grading method based on improved whale optimization algorithm （WOA） and CNN is proposed. Methods: A red Fuji apple image database with different appearance quality levels was established, and the database images were preprocessed so as to improve the training effect and generalization ability of the model. The improved CNN-LSTM was designed as the weighted grey correlation method was used to compress the CNN convolution scale, in order to reduce redundant interference between features and improve …
Simulation Study Of Controlled Atmosphere Storage Environment For Sweet Potatoes Using Modular Turnover Boxes,
2024
School of Energy and Environment, Zhongyuan University of Technology, Zhengzhou, Henan 451191, China
Simulation Study Of Controlled Atmosphere Storage Environment For Sweet Potatoes Using Modular Turnover Boxes, Hu Rusheng, Liu Yin, Meng Zhaofeng, Zhang Fan, Wu Feijun
Food and Machinery
Objective: To mitigate unfavorable factors during the packing, transportation, and storage of fruits and vegetables, a foldable, preassembled turnover box was designed based on the premise of recycling. Methods: Standardized boxes were used to hold sweet potatoes, which were considered long rotating ellipsoids, and the storage environment was modeled. A porous medium model, a species transport model, and a local non-thermal equilibrium model were used to study the temperature, humidity, speed, O2 volume fraction, and CO2 volume fraction distributions in the cargo area during the curing warming, post-curing cooling, and storage stages. Results： 40 ℃ was the optimum …
Study On Hypoglycemic And Lipid-Lowering Activity Of Shrimp Shell-Derived Enzymatic Hydrolysate And Peptide Sequence Function Analysis,
2024
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China;College of Biology and Chemical Engineering, Changsha University, Changsha, Hunan 410022, China
Study On Hypoglycemic And Lipid-Lowering Activity Of Shrimp Shell-Derived Enzymatic Hydrolysate And Peptide Sequence Function Analysis, Han Pengwei, Yi Tong, Li Honghui, Wu Hao, Li Yan, Chu Wuying
Food and Machinery
Objective: The PCSPHs were prepared by enzymatic hydrolysis of Procambarus clarkii shells, and their hypoglycemic and lipid-lowering activities in vitro were evaluated and peptide sequence were analyzed. Methods: Different crayfish shell proteolysates were prepared by hydrolysis of pepsin, alcalase protease, trypsin, flavor protease and papain, and their in vitro hypoglycemic and lipid-lowering activities were evaluated and peptide sequences were determined. The peptides sequence of Procambarus clarkii shells was identified by LC-MS/MS. Taking the crystal structure of the nuclear receptor PPARγ ligand binding region as the target, Autodock vina was used to simulate molecular docking to obtain crayfish shell peptides …
Nutritional Evaluation And Enzymatic Hydrolysis Peptide Preparation Process Optimization Of Aspongopus,
2024
College of Food Science, South China Agriculture University, Guangzhou, Guangdong 510642, China
Nutritional Evaluation And Enzymatic Hydrolysis Peptide Preparation Process Optimization Of Aspongopus, Li Jiaxu, Yang Yang, Wang Biying, Li Pan, Du Bing
Food and Machinery
Objective: This study aimed to investigate the nutrient composition and the optimal enzymatic conditions for the peptides of Aspongopus and lay the groundwork for the creation of Aspongopus protein resources. Methods: The fat, protein, crude polysaccharide content, and fatty acid composition were determined according to the national standard method, and the total flavonoid and polyphenol content was determined by the standard curve method. Response surface methodology was used to optimize the enzymatic process conditions of Aspongopus based on the peptide yield; Amino acid analyzer and high-performance gel permeation chromatography was used to determine the amino acid composition and the relative …
Study On The Numbing Substance Of Polygonatum Rhizoma Based On Steaming Treatment,
2024
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On The Numbing Substance Of Polygonatum Rhizoma Based On Steaming Treatment, Wang Jiaxuan, Wang Feng, Li Qingming, Li Wenjia, Su Xiaojun
Food and Machinery
Objective: To discover the material substances of the numbing characteristics in Polygonatum Rhizoma. Methods: Polygonati Rhizoma from eight regions were processed by the "nine-steam-nine-bask" method, and its content changes of saponin, polyphenol and calcium oxalate crystal at different steaming times were determined. The degree change of numbing was determined by the cell hemolysis test and sensory properties, and a correlation analysis of numbing was conducted. Results: With the increase of steaming times, the contents of polyphenol and saponin in Polygonati Rhizoma from different regions were initially increased and then decreased, while the content of calcium oxalate crystal and hemolysis …
Isolation, Identification And Control Of Spoilage Microorganisms In Xiangwei Stewed Bean,
2024
College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China
Isolation, Identification And Control Of Spoilage Microorganisms In Xiangwei Stewed Bean, Peng Xin, Li Bingxin, Ma Fang, Zhan Liangzhong, Wen Ming, Zhou Xiaohu
Food and Machinery
Objective: To better control the growth of spoilage microorganisms, and ensure the food safety of Xiangwei Luodou dry. Methods: The putrefactive microorganisms in Xiangwei dried tofu were identified by plate scribing method, colony morphology observation, Gram staining, 16S rDNA and ITS sequence. Results: A total of 9 strains were isolated andscreened. KZ2780-3 and KZ2780-4 are Bacillus subtilis, NZ2559-1 is Bacillus cereus, and JZ2559-5 is Bacillusamylolyticus amyloliquefaciens, FZ2559-2 for Klebsiella pneumoniae, SZ2641-5 for Enterococcus faecium, RZ2641-7 for Staphylococcus haemolyticus, BZ2780-1 for Acinetobacter baui, CZ2780-5 for Penicillium citri. Conclusion: The strains causing dry rot …
Hot Air Drying Characteristics And Model Of Mango Slices,
2024
Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, China
Hot Air Drying Characteristics And Model Of Mango Slices, Huang Min, Gan Ting, Yi Ping, Huang Fang, Li Li
Food and Machinery
Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh Mangifera indica Linn as experimental material, the effects were studied in different hot air temperatures (60, 65, 70 ℃) and different thickness of Mango slices (0.8, 1.0, 1.2 cm) on the drying curve, drying characteristic curve and effective moisture diffusion coefficient of Mango. Selecting six commonly used drying models suitable for fruits and vegetables for fitting, analysis, and validation, the most suitable model for Mango hot air drying was selected. Results: With the increase of temperature and the decrease of slice thickness, the …
Optimization Of Preparation Process And Preliminary Structure Characterization Of Polysaccharides From Lemon Peel With High Hypoglycemic Activity,
2024
College of Biology and Food Science, Chongqing Three Gorges University, Chongqing 404199, China
Optimization Of Preparation Process And Preliminary Structure Characterization Of Polysaccharides From Lemon Peel With High Hypoglycemic Activity, Jiang Zhonggui, Li Di, Li Kaifeng, Ma Li, Gu Xin
Food and Machinery
Objective: This study aimed to optimize the preparation process of polysaccharides from lemon peel and screen out the components with high hypoglycemic activity. Methods: Ultrasonic assisted enzymatic extraction of lemon peel polysaccharide, combined with response surface test to explore the best extraction process, through DEAE-52 anion chromatography and Sephadex G-100 gel column chromatography separation and purification to obtain a homogeneous polysaccharide fraction (named as LPs-1a). The effective hypoglycemic components of lemon peel polysaccharides were screened by α-glucosidase and their relative molecular weight, monosaccharide composition and characteristic groups were analyzed. Results: The optimal extraction process of lemon peel polysaccharide was …
Research On Efficient Production And Quality Optimization Of Yuba Based On Soymilk Solids Concentration And Slurry Depth Control,
2024
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research On Efficient Production And Quality Optimization Of Yuba Based On Soymilk Solids Concentration And Slurry Depth Control, Zhang Yan, Ren Guangyue, Duan Xu, Liu Wenchao, Wang Zhe
Food and Machinery
Objective: Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba. Methods: The effect of soymilk solids concentration and slurry depth on the yield, film-forming rate, nutrient contents, mechanical properties, cooking loss rate, and rehydration ratio were investigated. Results: The optimal yield solids of yuba (34.68%) and highest nutritional value occurs when the soymilk solids concentration is 6% and the soymilk slurry depth is 6 cm, which presents 51.05% protein, 23.42% fats, and it also has good tensile strength and rehydration qualities, with respective measurements of 3.74 MPa and …
Study On Optimization Of Enzymatic Hydrolysis Technology For Mushroom Sauce,
2024
College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, Henan 471003, China
Study On Optimization Of Enzymatic Hydrolysis Technology For Mushroom Sauce, Chen Jing, Tang Haoguo, Wang Jiakang, Si Qihe, Shen Ruxiao
Food and Machinery
Objective: This study aimed to prepare a kind of mushroom paste with Lentinus edodes, Pleurotus eryngii and Agaricus bisporus as raw materials by enzymolysis with cellulase. Methods: The response surface method was used to optimize the optimal enzymatic hydrolysis process of the mushroom paste with amino acid nitrogen content as the index. Results: The optimal enzymolysis conditions were as follows: enzyme dosage 0.6%, pH 6, enzymolysis temperature 50 ℃, solid-liquid ratio 1∶30 （g/mL）. Under these conditions, the actual amino acid nitrogen content was 0.418 μg/100 g. Conclusion: The sensory evaluation and nutritional indexes of the mushroom paste are up …
