A Method For Predicting Tvb-N Content Of Cooked Beef Based On Hyperspectral Image,
2016
College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China
A Method For Predicting Tvb-N Content Of Cooked Beef Based On Hyperspectral Image, Tian Weixin, He Dandan, Yang Dong, Lu Anxiang
Food and Machinery
Based on the shortcomings of the traditional detection methods for meat freshness, such as time-consuming, laborious, low efficiency, loss and other defects, and put forward using hyperspectral imaging (HSI) technology to predict cooked beef freshness index of volatile basic nitrogen (TVB-N) content. Firstly, the hyperspectral data of cooked beef samples were obtained by HSI system, and the black and white correction was carried out. And then, the hyperspectral data was preprocessed using the moving average smoothing and the multiple scattering corrections. Finally, the support vector regression (SVR) method was used to establish the prediction model of TVB-N content based on …
Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber,
2016
College of Engineering and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber, Wang Pan, Hong Yuanqian, Huang Hanying, Hu Yuelai, Nie Shaowu, Zhao Siming
Food and Machinery
According to the non-linearity and large-lag phenomena in temperature and humidity in hot air drying process, conventional PID control and fuzzy control were combined using fuzzy PID control theory in the system. A Fuzzy PID controller was designed to achieve the PID parameters’ online self-tuning. Results: when the target temperature is set at 15 ℃, compared with the conventional PID control, the maximum overshoot of the hot air drying control system based on fuzzy PID control is decreased by 3 ℃, the adjustment time is reduced by 10 min and the steady state error is ± 0.5 ℃, with better …
Structure Improvement And Performance Optimization Of Thin-Walled Parts,
2016
College of Mechanical Engineering, Xijing University, Xi’an, Shaanxi 710123, China
Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai
Food and Machinery
The CAD/CAE technical was used to study structure and dynamics characteristics of thin-walled parts. Based on a type of thin-walled part, its finite element model of was set up on WorkBench platform, and some low order natural frequency and vibration mode of its structure were also calculated and analyzed. Four structure design schemes about improving dynamic characteristics of the part was established, and then an optimal structure of it was determined through calculating and analyzing its dynamic parameter. The results indicated that vibration resistance of the part could be strengthened effectively by using the cross rib structure, and it was …
Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology,
2016
Food Science College, Southwest University, Chongqing 400715, China; Engineering & Technology Research Centre of Characteristic Food, Chongqing 400715, China
Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology, Yuan Min, Wang Qiaobi, Zhao Qian, Zhou Caiqiong, Wu Xiyu
Food and Machinery
To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic, microwave and cold and hot treatment. The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine, and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation. The species of aroma substances detected decreased while proportion of undetected compounds increased after aging treatment. The highest content were alcohols and esters, hot and cold, ultrasonic and microwave treatment, accounted for 79.8%, 78.3% and …
Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan, Chen Yingying
Food and Machinery
Fresh Hang cabbage, through fresh cutting, was selected to study the effects of preservation with different cleaning sterilization methods (sodium hypochlorite solution with active chlorine with 0.1 g/L; electrolysis of water with: pH 2.3; ozone water: active oxygen concentration of 1.8 mg/L). The results showed that: ozone water was preferable to maintain fresh-cut Hang cabbage sensory quality, bringing the total number of colonies maintained at a low level, significantly delayed ascorbic acid content (P＜0.05), chlorophyll content reduction, and effectively extended the shelf life of Hang cabbage for 6 d.
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product,
2016
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product, Cui Yan, Zhang Li, Zou Yue, Wu Jinhong, Yang Ying, Xie Fan, Wang Zhengwu
Food and Machinery
Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments, namely the ultra-high temperature (135 ℃, 5 s) sterilization and the high pressure processing (400 MPa, 15 min) sterilization. The storage stability of rose water in storage, which was sterilized by high pressure processing, was also studied. The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period. The results showed that after the high pressure processing sterilization, …
Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials,
2016
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen
Food and Machinery
Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of …
Tomato Maturity Color Discrimination Based On Machine Vision,
2016
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Food and Machinery
Tomato quality is one of the most important factors ensured the consistency of tomato market factors. A color analysis method was proposed for classifying the fresh tomato, with reference to the national standard GB 8852—88, defining the classification standards of tomato maturity. In this study, tomato was divided into the four categories, full ripe, ripe, half ripe, and green ripe. RGB images of tomato were collected, removing the background and filtering de-noising, and then they were converted to HIS and HSV color models. Through the MATLAB programming, the mean values of the color components R, G, B, H, S, V, …
The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet,
2016
Tianjin University of Science & Technology, Tianjin 300222, China; Academy of State Administration of Grain, Beijing 100037, China
The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing
Food and Machinery
The effects of proso millets on the antioxidant activity of liver were evaluated by the high-fat diet C57BL/6 mice model, and the relationship of antioxidants with the contents of main bioactive compounds in proso millets were also studied based on the chemical and cellular analyses of the polyphenols and flavonoids contents. The results showed that the high-fat diet reduced the hepatic antioxidant capacity of liver, while the addition of proso millets could improve it significantly with a high-fat diet. The contents of both polyphenols and flavonoids were significantly different among different breeds of proso millets. The variation coefficient of total …
Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea,
2016
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu
Food and Machinery
The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives …
Study On The Antioxidation Of Chilli Seed In Lard Oil,
2016
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
Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin
Food and Machinery
The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added …
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue,
2016
Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Food and Machinery
Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and …
Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity,
2016
Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425100, China; Hunan University of Science and Technology, Yongzhou, Hunan 425100,
Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang
Food and Machinery
A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …
Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis,
2016
College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China
Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi
Food and Machinery
Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble …
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane,
2016
Shanghai Ocean University, Shanghai 201306, China
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane, Chen Jiyu, Yang Fuxin, Wei Lijuan, Du Yunpeng, Wang Haili
Food and Machinery
ObjectiveTo research the method of preparing polyvinyl alcohol modified non woven fabric antibacterial composite membrane and properties of composite membrane. Methods Solution blended process was used in this experiment to mix PVA mother liquid with different antibacterial agent to make antibacterial PVA mother liquid. Then surface coating method was used to coat antibacterial mother liquid onto non woven fabric to make composite films after drying. Test and compare the properties of different composite films. Results SD-PVA/NWF composite film was better than PS-PVA/NWF and SB-PVA/NWF not only in water absorption property ,but also in tensile strength and optical performance; The type …
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity,
2016
Anqing Vocational Technical College, Anqing, Anhui, 246003, China
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Food and Machinery
In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.7∶1 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine,
2016
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Food and Machinery
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute …
The Batch Fermentation Kinetics Of Mulberry Fruit Wine,
2016
School of Food and Bioengineering, XiHua University, Chengdu, Sichuan 610039, China
The Batch Fermentation Kinetics Of Mulberry Fruit Wine, Hu Yongzheng, Li Mingyuan, Li Mei, Ding Wenwu, Kang Ling, Wang Chong, Chen Jianhua, Li Chunmei
Food and Machinery
The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%. The models fitted …
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties, Wu Xuewei, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased …
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method,
2016
School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method, Guan Xiao, Rao Li, Liu Jing, Kuang Jingyun
Food and Machinery
In this study, five quality indicators, i.e. moisture, soluble solid content, total sugar content, titratable acid content and hardness, of apple chips during processing period were analyzed by analytic hierarchy process, and quality scores was obtained. Near infrared spectroscopy (NIRS) combined with partial least-squares discriminant analysis (PLS-DA) was applied for the prediction of quality scores of apple chips. The results showed that the correlation coefficients between predicted category variable of calibration and the measured category variable were 0.84, 0.63 and 0.89, and the root mean square error of cross validation were 0.26, 0.34 and 0.22 for each quality category, respectively. …
