Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network,
2024
Henan Transportation Technician College, Zhumadian, Henan 463000, China
Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu
Food and Machinery
Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman neural network for rapid and non-destructive detection of milk protein content. Optimized the whale algorithm through three aspects (chaotic mapping, adaptive convergence factor, and adaptive weight) to improve search accuracy, and optimized the Elman neural network parameters (weights and thresholds) after optimization. Analyzed the performance of the proposed non-destructive testing method through experimental analysis. Results: Compared with conventional detection methods, proposed method was optimal for …
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market,
2024
Dalian Maritime University Law School, Dalian, Liaoning 116023, China
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao
Food and Machinery
Focusing on the food market, starting from the litigation status of professional anti-counterfeiting cases, this paper summarizes and analyzes the problems and disputes about professional anti-counterfeiting behavior in current theory and practice, discusses the necessity of protecting and restricting the right of professional anti-counterfeiters to know and buy fake goods, and tries to guide and regulate their professional anti-counterfeiting behavior from multiple levels, such as clarifying the legal status of professional anti-counterfeiters and guiding the legitimate and standardized anti-counterfeiting behavior.
Food Safety Management In Online Live Broadcast Marketing,
2024
College of Business Administration of Henan University of Animal Husbandry and Economics, Zhengzhou, Henan 450000, China
Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying
Food and Machinery
Literature research and case analysis were used to summarize the development status of online live streaming marketing market, analyze the cases of food safety accidents in live streaming e-commerce, and summarize the food safety problems in current live streaming e-commerce. Governance strategies were proposed, such as strengthening the review of live content, strengthening supervision, unblocking consumer complaint channels and accelerating relevant legislative processes. For the problem of homemade food in network marketing, it can be counseled, supported and invested in the form of an incubator to promote its transformation to formal production.
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms,
2024
School of Machinery and Energy, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms, Bao Huangjie, Guo Wenwen, Li Guoneng, Shi Yuxin, Zhang Mengjie
Food and Machinery
Objective: In order to improve the mushroom drying efficiency and reduce the power consumption, a new type of co-heating and dehumidification drying machine was designed and built. Methods: The drying machine was a closed system, which took the semiconductor refrigeration piece as the main component, with its hot end as heat source for air pre-heating and its cold end as the cold source for water vapor condensation. On the device, the mushroom drying rate at different drying temperatures （55 and 65 ℃） and sample mass （200 and 400 g） were tested. Results: Nine thin layer mathematical drying models were used …
Design Of Automatic Processing Production Line For Fresh Corn,
2024
School of Mechanical Engineering of Hebei University of Science and Technology, Shijiazhuang， Hebei 050018, China
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Food and Machinery
Objective: It solved the problem of low accuracy and large random error when cutting fresh corn, which is easy to damage the grain. Methods: A new process of sweet and waxy corn processing production line was designed, the production line used machine vision technology to judge the attitude of corn, completed the adjustment of corn attitude through reversing equipment, designed adaptive positioning structure to cut the head and tail of corn, and then carried out layer retention processing according to the difference characteristics of ear bract adhesion after cutting results, packed after camera quality screening, and used prototype to carry …
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm,
2024
College of Ural International Rail Transit, Shandong Polytechnic, Jinan, Shandong 250104, China
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm, Liu Hongpeng, Lin Yuliang, Tian Zhongcai, Fang Wenjing
Food and Machinery
Objective: To solve the technical problems such as low separation efficiency, unstable control effect and overshoot in crop screening by air screen. Methods: An intelligent air screen system based on fuzzy control algorithm was proposed. The wind speed and the change rate of wind speed were designed as input variables, and the steering gear angle was taken as output variable. The angle of the steering gear was adjusted by fuzzy control rules to reduce the overshot of the screen, so as to improve the screening efficiency of crop impurities. Results: Through the system test, under the condition of 3 kg/s …
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review,
2024
Hunan Univerisity of Technology, Zhuzhou, Hunan 412000, China
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Food and Machinery
To further develop scientific food packaging design methods, providing consumers with more accurate and prompt food packaging information, the article comprehensively analyzed three types of key cues for food packaging information communication: textual information, food imagery and cross-modal correspondence by integrating domestic and international related literature, and pointed out that textual information was more advantageous in the process of conveying information, positive slogans are more influential, and other detailed information would reduce consumer cognitive bias. Text is more suitable for expressing food functions, while pictures are more suitable for expressing sensory appeals. Secondly, package imagery had a significant impact on …
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design,
2024
Jiangxi University of Engineering, Xinyu, Jiangxi 338000, China
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design, Miao Zhenting
Food and Machinery
On the basis of analyzing the alienation of existing packaging design, this paper expounds on the evolution process of the aesthetic value of packaging design. It is pointed out that the current packaging design's "people-oriented" aesthetic values are insufficient. The emotional design of packaging cannot be limited to catering to the emotional needs of consumers but needs to deeply explore the hidden emotional needs of consumers, and guide the improvement of aesthetic values of consumers from the level of spiritual and cultural needs (cultural return, natural return, traditional return).
Research On Transparent Design Of Agricultural Product Packaging,
2024
School of Art and Design, North China Institute of Aerospace Engineering, Langfang, Hebei 065000, China
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Food and Machinery
The paper introduces the origin and style characteristics of transparent design concept, discusses the significance and value of introducing transparent design in agricultural product packaging, and elaborates on the application principles and issues that need to be paid attention to when introducing transparent design in agricultural product packaging from three aspects: pattern design, color application, and material selection.
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube,
2024
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
Food and Machinery
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a …
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage,
2024
National Research and Development Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China;State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang University, Nanchang, Jiangxi 330022, China
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Food and Machinery
Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer …
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration,
2024
Beibu Gulf University, Qinzhou, Guangxi 535011, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535011, China
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Food and Machinery
Objective: This study focused on the effectively control of the spoilage and deterioration of grouper during refrigeration. Methods: Illumina high-throughput sequencing technology was used to amplify the 16S rDNA V3-V4 segment of bacteria, then analyzed the changes in the bacterial community structure of E. obliquus after being treated with 400 MPa UHP for 5 minutes and refrigerated at 4 ℃ for 3, 6, 9, and 12 d. Results: According to Alpha diversity analysis fish samples treated with and without UHP showed increasing Chao1 and Ace indices as refrigeration times were extended, but Shannon indices progressively dropped. Nonetheless, the fish samples …
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage,
2024
Southwest Forestry University, Kunming, Yunnan 650224, China
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
Food and Machinery
Objective: Reasonable planning of the stacking of goods in the mobile cold storage and reasonable design of the air supply power of the fan, to reduce cold storage energy consumption and improve economic efficiency. Methods: A three-dimensional physical model and k-ε mathematical model of a certain cold storage were established, and the temperature field inside the cold storage under different stacking methods of goods and different air supply power were simulated using Fluent software. Results: The research results showed that under the same working conditions, the average storage temperature of goods horizontally was 2.014 ℃, and the average storage temperature …
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference,
2024
Taiyuan City Vocational College, Taiyuan, Shanxi 030027, China
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference, Miao Wenyu, Li Yunfei, Song Lulu, Wang Jingjing, Cheng Jianjun, Qin Nan
Food and Machinery
Objective: To explore the anti-fatigue effect of hemp seed oligopeptides, and its effect and mechanism between male and female individuals. Methods: Equal number of male and female mice were randomly divided into a blank control group, a positive control group and low, medium and high dose groups. The blank control group was given normal saline, the positive control group was given whey protein. Gavage treatment was carried out with the corresponding drug for 28 days. Body weight, exhaustive swimming time, blood lactic acid （BLA）, urea nitrogen （BUN）, liver glycogen （LG） contents of mice were measured. Results: Regardless of gender, flax …
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice,
2024
Hebei Normal University of Science and Technology Institute of Food Science and Technology, Qinhuangdao, Hebei 066000, China
Effect Of Polyphenol Compound Formula On Relieving Exercise Fatigue In Mice, Fu Mengfan, Zhang Chun, Liu Binghao, Liu Suwen, Shi Donglin, Liu Jing, Chang Xuedong
Food and Machinery
Objective： This study aimed to explore the fatigue relieving effect of Lonicera caerulea Berry polyphenol, hawthorn polyphenol microcapsules, lactoferrin and vitamin C as polyphenol compound formula to alleviate fatigue. Methods： The commercial sports nutrition food with the compound formula of creatine, β-hydroxy-β-methylbutyrate, fructose diphosphate, taurine, vitamin B6 and watermelon powder was used as the positive control. The experiment of exhaustive swimming in mice was carried out. The fatigue related indexes were determined by the kit, and the microscopic pathological tissues of the organs were observed by H&E staining. Results： There was no significant difference in body …
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China;National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Food and Machinery
Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, …
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation,
2024
College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation, Teng Wei, Liu Junhui, Wu Jinhong, Liu Shutao
Food and Machinery
Objective: This study aimed to construct an enzymolysis and membrane separation method to improve the production efficiency of low molecular hyaluronic acid (HA). Methods: A continuous enzymolysis and membrane separation coupling reaction system was designed, which consisted of an enzyme biological reaction tank and a flat polyethersulfone ultrafiltration membrane separation module. By evaluating membrane flux, membrane contamination, hyaluronic acid concentration, and yield, the effects of various factors on the separation of low molecular HA in the enzyme-membrane coupling system were systematically investigated. The process parameters of the enzyme-membrane coupling reaction were further optimized through orthogonal experiments. Results: The optimal process …
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme,
2024
College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Food and Machinery
Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH …
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao,
2024
The Fujian Health College, Fuzhou, Fujian 350101, China
Effect Of Selenium-Enriched Yeast On The Quality Of Coix Seed Jiulao, Lei Juanjuan, Liang Ling, Huang Qingeng
Food and Machinery
Objective: This study aimed to evaluate the effects of selenium-enriched yeast on the quality of coix seed jiulao. Methods: The coix seed was used as raw material, which was inoculated with selenium-rich saccharomyces cerevisiae to prepare coix seed jiulao. The changes of physicochemical properties, plant active components and in vitro antioxidant activity were measured during the fermentation of jiulao. Results: Compared with the S. cerevisiae group, the selenium-enriched S. cerevisiae group enhanced the improvement rate of alcohol content. It also accelerated the decrease rate of pH and total sugar content in the middle stage (12~30 h) of coix seed jiulao …
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method,
2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method, Guan Mengzhen, Chen Fusheng, Zhao Yuhui
Food and Machinery
Currently, vegetable oil is extracted by pressing method, solvent leaching method and aqueous enzymatic method. The aqueous enzymatic method has the advantages of high oil extraction rate, simple process and good oil quality compared with the pressing method and solvent leaching method. It also reduces the environmental pollution and improves the economic benefits. The review summarized the principle, process flow, characteristics, types of commonly used enzyme preparation, demulsification and vegetable oil quality of vegetable oil production by aqueous enzyme method, and the development trend of vegetable oil preparation by aqueous enzymatic method was prospected.
