Food Processing Commons^™

Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin

Food and Machinery

Objective: A special cutting mechanism for slicing elongated fish with smooth surface was designed. Methods: Taking the slimy eel as the research object, the mechanism of clamping and cutting operation was analyzed. Taking cutting quality and cutting time as test indexes, the influence of main parameters such as clamping wheel speed, cutting tool speed and clamping wheel surface geometry on cutting quality and cutting time were investigated. Results: The main factors affecting cutting quality were blade speed and clamping wheel limit height, and the most important factors affecting cutting time were clamping wheel speed. When the clamping wheel limit height …

Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan

Journal of Bioresource Management

Fish is an important source of protein for millions of people around the globe and it's often a healthier option compared to some other meats. However, the fish industry is facing a storage challenge in the form of rapid spoilage and deterioration of freshness due to bacterial growth and enzymatic activity. The usage of oils in fish can enhance shelf life by creating a protective barrier. This research was designed to see the effects of thyme and almond oil on nutritional profile and shelf life of fish. The three fish species rohu (Labeo rohita), Mali (Wallago attu) …

Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield

Graduate Industrial Research Symposium

Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …

Mexican Consumers' Attitudes Toward Irradiated And Imported Apples, André D. Murray, Rosa K. Gallardo, Anuradha Prakash

Food Science Faculty Articles and Research

This study centers on analyzing Mexican consumers' willingness to pay (WTP) for imported US fresh apples subjected to irradiation, contrasting it with the more prevalent postharvest chemical treatments. We collect data using a survey tool in Qualtrics designed to explore the impact of information dissemination through two distinct narrative styles: scientific and layman. The study uses a between-subjects approach and apply the propensity score matching to address potential confounding factors across respondents' samples. We apply the generalized multinomial logit models in WTP space, taking into consideration respondent's certainty when answering to the choice experiment questions. Our findings reveal that respondents …

Development Of Yoghurt Incorporated With Beetroot Puree And Its Effect On The Physicochemical Properties And Consumer Acceptance, Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis

Food Science Faculty Articles and Research

Background

Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives.

Methods

This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods.

Results

Optimum yoghurt formulations were …

Effects Of Sodium Hypochlorite On The Physicochemical Characteristics Of Arrowhead Starch, Xi Wanting, Liu Guiru, Li Meng, Ji Derong, Duan Lili

Food and Machinery

Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: In a weakly alkaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch, the modified starch's amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance, scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured, along with its digestibility. Results: The amylose concentration, solubility …

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 …

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 Progress On The Effects Of Ultrafine Grinding Technology On Nutrients And Specific Physiological Functions Of Grain Products, Yang Lei, Jia Yanju, Liu Jingke, Sheng Qinghai, Wang Yunting

Food and Machinery

Ultrafine grinding is an advanced technology that can grind materials down to the micron or even nanometer level, with significant advantages of material savings, fast grinding speed, and uniform and fine powder particle size. Recently, it has gradually been applied in the pre-treatment of grain crops, which has positive significance for the production of food with good taste, a high nutritional material dissolution rate, and strong functionality. This review summarizes the classification, advantages, and disadvantages of 7 different types of ultrafine grinding technology. The effect of ultrafine grinding technology on the nutrients (protein, starch, fat, dietary fiber and phenolic compound) …

Effects Of Two-Step Heating Process On Hydrophobicity And Barrier Properties Of Protein-Based Composites, Wang Zi, Lei Qiao, Zhang Wenhui

Food and Machinery

Objective: To improve the film heating process. Methods: In this experiment, edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35, 40, 45, 50, 55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage. The structure, hydrophobicity, barrier properties and mechanical properties of the films were compared, and the optimum film forming process conditions were determined. Results: The oxygen resistance, tensile strength （TS） and elongation at break （EAB） of the film increased by 25.0%~58.7%, 54.8%~89.9% and 40.2%~59.2%, respectively, when the film was heated at 25 ℃ and …

Quantum Chemistry Calculation Of Antioxidant Synergistic Effect Of Resveratrol And Sesamol In Oil, Gao Weihong, Qu Xiaodi, Yao Yunping, Li Changmo

Food and Machinery

Objective: This study focused on the antioxidant synergistic mechanism between resveratrol and sesamol. Methods: The levels of free radicals and peroxide free radicals in sunflower seed oil were assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide assays, respectively. The proportion of resveratrol and sesamol were optimized by integrating the measurements with the determination of the induction period. Additionally, quantum chemical simulations were employed to elucidate the underlying reaction processes. Results: Upon heating sunflower seed oil supplemented with resveratrol and sesamol at 180 ℃ for 2 hours, the total content of free radicals was determined as （0.08±0.03） mol/L and （0.20±0.03） mol/L, …

Study On The Adsorption Properties Of Nano-Calcium Carbonate Surface Modified Zeolite To Phenolic Acid In Simulated Cane Juice, Liu Fujie, Huang Shihui, Pan Lili

Food and Machinery

Objective: This study aimed to explore the adsorption performance and mechanism of phenolic acids in simulated sugarcane juice by nano-calcium carbonate modified zeolite (CaCO₃@ZL). Methods: Using zeolite as the supporting framework, a co-precipitation technique was utilized to create nano-calcium carbonate modified zeolite (CaCO₃@ZL), which was then employed to simulate the adsorption of phenolic acids in sugarcane juice. Using X-ray diffraction (XRD) and infrared spectroscopy (FTIR), the zeolite's characteristics were examined both before and after alteration. The kinetic model fitting of CaCO₃@ZL and static adsorption studies were also conducted. The properties of phenolic acids were …

The Study On The Effect Of The Internal Heat Exchanger On Transcritical Co2 Ejector Refrigeration System, Wu Dongjiong, Hu Jiang, Li Yang

Food and Machinery

Objective: This study aimed to investigate the effect of internal heat exchanger on the performance of transcritical CO₂ two-stage compression/ejector refrigeration system. Methods: The simulation software was used to analyze the effects of the internal heat exchanger on the suction temperature, discharge temperature, specific work increment of the low-pressure compressor and system performance coefficient under different gas cooler outlet temperatures (25～45 ℃), high-pressure side discharge pressure (7.4～9.5 MPa), evaporation temperature (-40～-15 ℃) and intermediate pressure (3～5 MPa). Results: With the increase of intermediate pressure, the discharge temperature and specific work increment of the low-pressure compressor increased at a specific …

Motion And Force Analysis Of Mold Open-Closing Mechanism With Electric Eight-Bar For Food Packaging Thermoforming Machine, Xie Zhigang, Chen Xiaoqin, Xu Zhiyang

Food and Machinery

Objective: To solve the technical problems in the design and analysis of the core parts of the mold open-closing mechanism related rod. Methods: The motion and force analysis of mold open-closing mechanism with an electric eight-bar was described in detail by using the analytical method. Results： Based on the example calculation, the relationship curve between the displacement of the slider and the crank angle was obtained, and the variation law of velocity and acceleration was further deduced. Meanwhile, the theoretical clamping force, the changing trend and the characteristics of each member force in the sheet extrusion process were analyzed. Conclusion: …

Paddy-Brown Rice Boundary Detection Method Based On Machine Vision, Liu Hao, Fan Jijun, Yu Nanhui, Liu Xiaopeng, Zhou Jin, Mou Yi

Food and Machinery

Objective: To detect and locate the boundary line between paddy and brown rice in separation equipment. Methods: A method based on straight-line edge detection was proposed by performing model matching with different color features. Converted the resulting images to grayscale and applied the linear edge detection algorithm to locate the target position. Results: Our approach reduced the error to within 5% and significantly improved recognition accuracy compared to traditional methods. Conclusion: Proposed method has a small recognition error, making it suitable for identifying the boundary between paddy and brown rice.

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 …

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 …

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 …

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 …