Food Processing Commons^™

Research On Internal Temperature Temporal And Spatial Distribution Of Citrus Peel In Heat Treatment Process, Zhao Yao, He Zhaoying, Jiang Yuhong, Cai Xiangyu, Li Shiquan

Food and Machinery

Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat transfer. A new method was applied to calculate the temperature transfer rule in citrus peel, and a new mathematical model was established to simulate the temperature distribution of citrus peel during heat treatment. The spatial and temporal distribution of the internal temperature field of three kinds of citrus (Fengjie Navel orange, longevity blood orange and Ziyang Tangerine) was studied. Results: The study …

Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage, Liang Hanwei, Chen Guansheng, Xie Jian, Ying Wenxuan, Cheng Zijie

Food and Machinery

Objective: To study the application of phase change energy storage in peak-shifting of cold storage electricity, and propose a more effective encapsulation structure for the cold storage plate. Methods: Multiple phase change cold storage plate encapsulation structures were designed for the frozen goods cold storage, and corresponding numerical models were established. Through numerical simulations, the solidification and melting cooling processes of different encapsulated cold storage plates were tested at standard temperatures （-18 ℃）. The similarities and differences between flat and concave-convex cold storage plates were compared, and the impact of different cold storage plates on temperature fluctuations within the storage …

Effects Of Matcha On Lipid Oxidation During Storage Of Coix Seed, Chen Chan, Huang Jing

Food and Machinery

Objective: This study aimed to study the effect of matcha on lipid oxidation during the storage of coix seed. Methods: The fresh coix seeds were used as raw material and treated with matcha tea powder in different doses. The changes in water content, fatty acid value, peroxidation value, malondialdehyde content, total number of colonies and key enzyme of lipid oxidation were determined during the storage of coix seeds. Results: The treatment with different doses of matcha powder could inhibit the increase of fatty acid value, peroxide value, malondialdehyde content, lipase, and lipoxygenase activities, and reduce water consumption and microbial growth …

Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots, Liao An, Du Haiping, Cheng Hao, Liu Tianyi, Tian Yan

Food and Machinery

Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free …

Effects Of Euglena Gracilis On The Quality And Antioxidant Activity Of Chiffon Cake, Yang Binhuang, Huang Yulan, Dai Congjie, Wang Baobei

Food and Machinery

Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. …

Study On The Technology Of Ultrasonic Assisted Combined Extraction Of Saponins And Polysaccharides From Polygonatum Sibiricum And Its Hypoglycemic Activity, Xie Bingzong, Li Mi, Dong Caiwen, Wang Xin, Liu Han, Ma Yanli

Food and Machinery

Objective: With the Polygonatum sibiricum as raw material, to develop a process for the combined extraction of Polygonatum sibiricum sponins (PSSs) and polysaccharides (PSPs), and the inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were investigated. Methods: PSSs and PSPs were performed using ultrasound combined with enzymatic hydrolysis. The effects of solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the yield of PSSs, the types of multi-enzymes, the proportion of complex enzymes, enzymolysis time, enzyme dosage, solid-liquid ratio, hot water extraction time, and hot water extraction temperature on the yield of PSPs were …

Optimization Of Macroporous Resin Adsorption Process Of Enzymatic Hydrolysis Of Pueraria Protein And Its Antioxidant Activity In Vitro By Response Surface Method, Yue Yihan, Yan Mingming, Shao Shuai, Ding Yiyuan, Jiang Ting

Food and Machinery

Objective： This study aims to optimize the adsorption of enzymatic hydrolysis of Pueraria protein by macroporous resin and maximize the antioxidant properties in vitro. Methods: The Box-Behnken response surface method was used to determine the optimization of adsorption of enzymatic hydrolysis of Pueraria protein. Using V_C as a control, the antioxidant activity of Kase was determined before and after purification under the optimal purification process. Results： The optimal adsorption-desorption process of macroporous resin is: the mass concentration of the sample solution was 10.0 mg/mL, the flow rate of the eluent was 2.6 mL/min, and the volume fraction of …

Lactic Acid Fermentation Of Papaya Juice Using Single And Mixed Lactic Acid Bacteria, Zhou Yao, Li Juan, Jia Fengxia, Huang Jingyu, Su Zhimin, Chen Gang

Food and Machinery

Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures …

Effect Of Ultra-High Temperature Transient Sterilization On Quality Of Rice Wine, Xiong Sirui, Wang Longyu, Wang Yunfeng, Wang Yuting, Jin Tieyan, Zhang Ling

Food and Machinery

Objective: To study the effect of ultra-high temperature (UHT) on the quality of rice wine. Methods: Korean rice wine underwent weekly measurements of its physicochemical, sensory, and microbiological parameters during the storage period after being subjected to UHT. This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage, as well as the determination of the best sterilization conditions for this method. Results: Sterilization time of 5 s at 125 ℃ is the optimum parameter for UHT. After 20 weeks of storage, the total amino acid content …

Research Progress On Emulsifying Properties And Modification Methods Of Rice Bran Protein, Ou Wenhua, Cao Tianxiang, Zhang Dongmei, Gu Lihao, Zhang Wanping, Jiang Wen

Food and Machinery

Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection, Wang Liuliu, Sun Fangtao

Food and Machinery

Based on Raman scattering phenomenon, surface-enhanced Raman spectroscopy （SERS） detection technology enhances "fingerprint" information of tested substance by adsorbing it on the surface of SERS substrate to achieve trace detection. With the advantages of simple pre-processing, high sensitivity, simple operation, real-time non-destructive detection on site and so on, SERS analysis technology has attracted much attention in food safety rapid detection. The characteristics and limitations of various types of SERS substrates were introduced. The recent research on SERS detection technology in food safety detection was summarized in detail. Finally, this paper discussed the challenges of its commercial application, and prospected the …

Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food, Yuan Zhe, Peng Maomin, Liu Li, Peng Xitian, Xia Hong

Food and Machinery

Chloramphenicol is a widely used bactericide and highly effective antibiotic in aquaculture and livestock breeding. To protect human health, detecting chloramphenicol residues in animal-derived food products has become increasingly important. This review introduces the properties of chloramphenicol, the limit standards, and the hazards of residual chloramphenicol in animal-derived food products. Furthermore, it describes commonly used chloramphenicol detection methods. In addition, the review thoroughly analyzes and summarizes the advantages and disadvantages of different detection methods, outlining methods to improve the efficiency and precision of chloramphenicol detection to ensure the quality and safety of animal-derived food products. Finally, the prospects for developing …

Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions, Chen Chunping, Xu Hongyan, Liu Shuaichen, Tian Yuxin, Wang Yuchen

Food and Machinery

Exosome-like nanoparticles （ELNs） are nano-sized extracellular vesicles enclosed by lipid bilayer membrane and secreted by cells; And carrying a variety of cargo, including lipids, proteins, miRNAs and secondary metabolites. Plant ELNs have received widespread attention due to their unique structure and excellent physiological activity. This review summarizes the isolation methods, characteristics, components and functions of plant ELNs, focusing on the application of multi-omics technologies in plant ELNs. In addition, some suggestions for further study of plant ELNs were put forward.

Development Of Methods To Quantify The Affective Response To Food Product Consumption Based On Kansei Engineering And Their Application In New Product Development, Dietmar Weiss

Dissertations

Consumer research, crucial to the success of new products, relies traditionally on rational judgements and opinions, which may not reflect the real reasons for consumer choice. The goal of this research was to apply and further develop the concepts of Kansei engineering to quantify an emotional response to product use. In addition to the application of the traditional Kansei engineering methods, three innovations were introduced. Firstly, the use of images instead of words to define the emotional space and further limit the interference of cognitive processes in the outcome. Secondly, the application of orthogonal arrays in product designs. Thirdly, the …

Development Of Fungal Hydrogels For 3d Bioprinting And Cellular Agriculture, Lauren E. Doyle

Theses and Dissertations--Biosystems and Agricultural Engineering

Hydrogel scaffolds are an important component to cellular agriculture. There is a need for a sustainable alternative to the commonly used gelatin-sodium-alginate hydrogels. Specific edible fungus species may provide a suitable alternative. Many fungi possess high protein contents, ease of cultivation, and strong functional properties. However, functional characterizations and application of fungal flour and protein extracts in cellular agriculture are lacking in the literature. Therefore, this study’s objectives were to 1) Develop processes to create functional fungal protein fractions from different fungal strains and evaluate their characteristics, and 2) Quantify the printability of the resulting fungal gels for the creation …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui

Food and Machinery

Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted out and stratified. The supernatant was purified by C₁₈ solid phase extractant and finally determined by UPLC-Q-TOF/MS in ESI negative mode. Results： Abietic acid compounds exhibited a good linear relationship in the concentration range of 10~500 μg/L with good correlation coefficient R²>0.998. The average recoveries of three abietic acid compounds were experiments, the average recovery rate was 87.8%~98.5% with relative standard deviations （RSDs, n=6） of 1.99%~6.71%, at …

Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping

Food and Machinery

Objective: To improve the energy efficiency of mango drying in the air source heat pump system so as to save energy. Methods: The process of drying mangoes was subdivided, and a variable structure control was used to adjust the temperature and humidity of drying room intelligently and dynamically to improve energy efficiency. Each drying process stage was divided into three parts, namely far away from the conversion point, near the conversion point, and closing to the conversion point. For the first two parts, a constrained nonlinear autoregressive neural network (NARX) with external inputs was used to intelligently adjust the temperature …

Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing

Food and Machinery

Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The …

The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui

Food and Machinery

Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, …