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 …
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 …
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 …
Research Progress On Postharvest Quality Deterioration And Preservation Technology Of Blueberry,
2024
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China;National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
Research Progress On Postharvest Quality Deterioration And Preservation Technology Of Blueberry, She Jiehai, Zhou Wenhua, Ma Yan, Zeng Yaoying, Yu Zhuojun, Guo Hangyu
Food and Machinery
Because of high moisture content, blueberries are susceptible to disease and insect infestation leading to corruption and deterioration, which has serious influence on the shelf life of blueberry fruits. This article summarizes the cause mechanism of postharvest quality deterioration of blueberry fruits and the research progress of blueberry preservation technology at home and abroad, mainly including physical, chemical and biological preservation methods; and emphasizes the application of biological methods in the postharvest preservation of blueberries.
Research Progress On Preparation And Characteristics Of Polysaccharide Plant Protein Complex,
2024
College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
Research Progress On Preparation And Characteristics Of Polysaccharide Plant Protein Complex, Zhang Di, Fu Meiling, Fei Congxuan, Li Dandan, Xiu Jianhua
Food and Machinery
Polysaccharides and proteins are two important components in food. Combining plant protein with polysaccharides can give full play to their advantages, show new functional characteristics, and improve their shortcomings. In this review, the preparation and influencing factors of polysaccharides-plant proteins complex, the functional properties of the polysaccharide-plant protein complex and its application are introduced.
Research Progress Of Nanomaterials In The Rapid Detection Of Heavy Metal Ions In Food,
2024
Pingliang Center for Disease Control and Prevention, Pingliang, Gansu 744000, China
Research Progress Of Nanomaterials In The Rapid Detection Of Heavy Metal Ions In Food, Wang Yiping, Su Shufang, Yuan Yalan, Mao Ning
Food and Machinery
Nanomaterials have been widely used in the detection of heavy metal ions in food due to their large specific surface area, good stability, special structure, easy modification, and good biocompatibility. This review focuses on the research and application status of nanomaterials such as carbon nanotubes, graphene, carbon quantum dots, metal-organic frameworks and nanoenzymes in the detection of heavy metal ions in food. The challenges and application prospects of nanomaterials in the detection of heavy metal ions in food are also discussed.
Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin,
2024
College of Food and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
Comparison Of The Activities And Cryoprotective Mechanism Of Two Antifreeze Peptides Derived From Silver Carp Parvalbumin, Li Jun, Fu Yuting, Yu Jian, Li Xianghong, Liu Yongle, Wang Faxiang
Food and Machinery
Objective: Explore the cryoprotective mechanism and structure-activity relationship of antifreeze peptides derived from silver carp parvalbumin. Methods: Using differential scanning calorimetry and molecular dynamics simulation to compare activity, structure and mode of action of two typical peptides. Results: Pv-AFP 1 （KAADSFNH KAFFAKVG） had a stable α-helix structure, while Pv-AFP 2 （KAADSFNHKAF） tended to exhibit random coil. The thermal hysteresis activity of Pv-AFP 1 was 0.87 ℃, which was higher than Pv-AFP 2 （0.74 ℃）. Molecular dynamics simulations showed that Pv-AFP 1 could interact with 53 water molecules, and could form 16 hydrogen bonds to adsorb onto the surface of …
Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology,
2024
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212000, China
Enrichment Of Γ-Aminobutyric Acid Based On Rice Heating And Humidification Technology, Xu Bin, Mi Xingqiong, Bai Qiong, Xu Jinlong, Liu Shuyi
Food and Machinery
Objective: This study aimed to improve the quality of brown rice. Methods: The content of γ-aminobutyric acid (GABA) and the activity of glutamate decarboxylase were used as indicators to study the effect of enrichment conditions on GABA content. Based on the optimal parameters, GABA content in each part of the grain was analyzed to reveal the migration law of GABA. Finally, the effect of the method on the quality of brown rice was analyzed and compared with the soaking method. Results: The highest GABA content was obtained when the water content of the raw material was 14.5% with the final …
Effects Of Different Ultrasonic Enhancement Methods On The Quality Characteristics Of Dried Lotus Root In Heat Pumps,
2024
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 417000, China
Effects Of Different Ultrasonic Enhancement Methods On The Quality Characteristics Of Dried Lotus Root In Heat Pumps, Li Xuhao, Zhong Jinghan, Li Fang, Liu Yunhong
Food and Machinery
Objective: This study aimed to explore the effect of different ultrasonic enhancement methods on the quality characteristics of dried lotus root in heat pumps. Methods: The effects of US, CU, and USOD on the drying characteristics, appearance color, microstructure, texture characteristics, nutritional quality and antioxidant characteristics of the lotus root heat pump during the drying process were investigated. Ultrasonic (US), direct contact ultrasound (CU), USOD and heat pump drying (HPD) were treated in series and parallel. The coefficient of variation method was used to comprehensively evaluate the quality of lotus root dried by different ultrasonic enhancement methods. Results: US, CU …
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 …
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 …
Design And Experiment Of Dynamic Weighing Type Fruit Sorting Machine,
2024
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
Design And Experiment Of Dynamic Weighing Type Fruit Sorting Machine, Liu Jia, Yang Liling, Ma Wenqiang, Zhu Zhaoshuai, Shen Xiaohe
Food and Machinery
Objective: To solve the problems of low accuracy and low efficiency, high labor intensity and high production cost of fresh fruit manual sorting in China. Methods: A new dynamic weighing type fruit sorting machine was developed based on the fruit weight classification method. This machine operated by initially collecting the weight of fruit through a high-precision weighing unit. The data collected was then processed in conjunction with a signal processing module and a Programmable Logic Controller (PLC). The processed data controlled an actuator, specifically a launcher, to execute the sorting based on the fruit's weight. This machine was capable of …
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 …
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 …
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 …
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 …
