Food Processing Commons^™

Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging, Chen Yanan, Chen Bingyan

Food and Machinery

cultural distinctiveness in current agricultural food packaging, this study puts forward an innovative approach to promote the upgrade of agricultural food packaging from functional consumption to cultural consumption through intangible cultural heritage (ICH) narrative design. In terms of methodology, the value of ICH narrative in food packaging is first analyzed, followed by the proposal of a design pathway encompassing three aspects: ICH content selection and story construction, narrative graphic and layout design, and material and process selection, with interactive experience being strengthened by integrating technologies such as the Internet of Things (IoT) and augmented reality (AR). In terms of application …

Comparison Of Methods For Defatted Human Milk And Nutrient Composition: An Experimental Study, Kristin Cheng, Gina O'Toole, Stephanie Chang, Richard Chang, John Miklavcic

Food Science Faculty Articles and Research

Background

Human milk is considered the gold standard for infant nutrition; however, it is often discontinued in chylothorax and severe very long-chain acyl-CoA dehydrogenase (VLCAD) deficiency. As an alternative to complete human milk restriction, defatted human milk may be fed, though it may not fully support optimal infant growth and development. This study aimed to assess the micronutrient profile of defatted human milk.

Methods

Human milk was obtained from UCSD Human Milk Research Biorepository (San Diego, CA). Thirty samples representing 10 independent expressions in the morning, afternoon, and evening were pooled for analysis. Fat removal was performed by centrifugation at …

Edible Insect Allergens: An Emerging Food Safety Challenge, Changqi Liu, Cassandra Maya, John J. Love, Huilian Che, Ke Chen, Jing Zhao

Food Science Faculty Articles and Research

Edible insects are increasingly promoted as sustainable protein sources; however, their allergenic potential remains a significant food safety concern. This review synthesizes current knowledge on insect allergens, with a focus on IgE-mediated mechanisms, identified allergenic proteins, and patterns of cross-reactivity. Key pan-allergens, including tropomyosin and arginine kinase, are widely conserved across insect species and are strongly implicated in cross-reactivity with crustaceans and house dust mites. In addition, other insect allergens (e.g., larval cuticle proteins) contribute to primary sensitization. Evidence from proteomic and immunological studies highlights substantial variability in allergen profiles across species and experimental approaches. The impact of food processing …

Prediction Model Of Green Grape Water Loss Rate Based On Multi-Model Soft Voting Fusion, Fan Gai, Jing Min, Ji Feng, Ma Maosen, Yao Xiaomin

Food and Machinery

[Objective] This study aims to achieve rapid and non-destructive detection of the water loss rate in green grapes, control losses, and ensure quality. Based on an LED-induced fluorescence spectroscopy system, a prediction method combining collected spectral data with a multi-model soft voting fusion approach was proposed for green grape water loss rate estimation. [Methods] Spectral data from 100 green grape samples were collected. Preprocessing was performed using multivariate scatter correction (MSC), standard normal variate transformation (SNV), normalization, and Savitzky–Golay (SG) filtering. Feature wavelength selection was carried out using the successive projections algorithm. Based on this, prediction models for the green …

Effect Of Extraction Methods On Emulsifying Properties Of Corn Fiber Gum, Wu Chenglong, Ren Ying, Li Xingguo, Tang Leiming, Sun Xiaohong

Food and Machinery

[Objective] To investigate the influence of three extraction methods (alkaline, enzymatic, and acidic) on the emulsification characteristics of corn fiber gum (CFG). [Methods] Corn bran was used as the raw material, and CFG was extracted using sodium hydroxide, xylanase, and formic–acetic acid–water solutions. The changes in particle size, zeta potential, rheological properties, creaming index, appearance, and microstructure of CFG emulsions were measured. [Results] All three CFG emulsions exhibited shear-thinning behavior, with viscosities decreasing as the shear rate increased. The enzymatically extracted CFG emulsion had the highest viscosity, best gel properties, smallest particle size [(751.6 ± 22.5) nm], highest absolute zeta …

Strategy For Linear Range Broadening Of Elisa Based On Antibody Synergistic Combination, Guo Cuili, Peng Juan, Lai Weihua, Xing Keyu, Gan Bei

Food and Machinery

[Objective] To broaden the linear range of ELISA for deoxynivalenol detection. [Methods] This paper obtains three antibodies with different sensitivities via mouse immunization, cell fusion and screening, ascites preparation, and antibody purification. By optimizing the working concentration and composition ratio of the antibody synergistic combination, the optimal antibody synergistic combination ratio is applied to ELISA to determine the linear range. [Results] The optimal reaction conditions for the ic-ELISA based on synergistic antibodies are as follows: the optimal working concentrations of the coating antigen and antibody are 0.3 and 0.1 μg/mL, respectively. The linear range of the synergistic antibody is obviously …

Evaluation And Improvement Of Method For Uncertainty In The Determination Of Lead In Tea By Icp-Ms, Sun Yingze

Food and Machinery

[Objective] To evaluate the uncertainty in the determination of lead in tea by inductively coupled plasma–mass spectrometry (ICP-MS) and to improve the method so as to enhance the quality of the analytical results. [Methods] Based on the mathematical model and the experimental procedure, the sources of uncertainty components were analyzed and combined. [Results] When the lead content in tea was 0.346 mg/kg, the expanded uncertainty was 0.026 mg/kg at a 95% confidence level (k = 2). After method improvement, the combined relative standard uncertainty decreased from 0.038 to 0.019, and the expanded uncertainty decreased from 0.026 mg/kg to 0.013 mg/kg. …

Quantitative Analysis Of Sorghum Starch Using Machine Learning And Near-Infrared Spectroscopy, Li Ke, Ouyang Runkun, Dai Yijie, Li Jie, Hou Aixiang, Yang Yu, Li Zongjun

Food and Machinery

[Objective] To establish a model for the rapid quantification of sorghum starch based on near-infrared spectroscopy and machine learning algorithms. [Methods] Brewing sorghum was used as the raw material. Near-infrared diffuse reflectance spectra were collected using a near-infrared spectrometer. The Isolation Forest algorithm was employed to remove outlier samples and optimize the dataset. Subsequently, multiple preprocessing methods and regression models were compared using various modeling software to analyze and establish a quantitative model for sorghum starch. [Results] After preprocessing with the Isolation Forest algorithm, the partial least squares regression (PLSR) model exhibited the best performance, with a coefficient of determination …

An Ai-Driven Safety Traceability And Monitoring System For Food Cold Chain, Zeng Xiaoqing, Zhang Yuyue, Xie Wenqing, Zhou Jianhua

Food and Machinery

Targeting the three major obstacles—information fragmentation, delayed risk response, and ambiguous accountability—in food cold chain safety governance, this study constructs an integrated cold chain safety traceability and monitoring system centered on artificial intelligence technology and incorporating the Internet of Things and blockchain. On the basis of a comprehensive risk analysis of the entire food cold chain process, and drawing on theoretical frameworks including supply chain resilience theory, information asymmetry theory, HACCP, and ISO 22000 food safety standards, this study designs a system architecture organized around five functional modules: multi-source data collection and traceability, dynamic food quality assessment, risk prediction and …

Terminal Control Method Of Parallel Food Sorting Robot With Multi-Algorithm Fusion, He Qing, Wu Tianfeng, Zhao Yini

Food and Machinery

[Objective] To address the problems of low trajectory tracking accuracy, delayed dynamic response, poor adaptability to external disturbances, and difficulty in meeting the requirements of high-speed and high-precision food sorting in the existing end-effector control of parallel food sorting robots. [Methods] A food sorting system based on a DELTA parallel robot was developed, and an end-effector control strategy integrating an improved whale optimization algorithm, adaptive fuzzy control, and nonsingular fast terminal sliding mode control was designed. Adaptive fuzzy control was used to adjust the output gain in real time to enhance controller tracking accuracy. The improved whale optimization algorithm was …

Effect Of Double-Bin Plansifter Motion Parameters On Sieving Efficiency, Li Shuang, Wang Fengcheng, Deng Xiangzhi, Li Xinze, Zhang Baowei, Fu Yunfeng, Xue Chunzhi

Food and Machinery

[Objective] The aim is to explore the effect of double-bin plansifter motion parameters on the material sieving efficiency of different systems after wheat milling. [Methods] The milled materials produced by the break system, tailing roll, and scratch system, obtained from a typical milling production line, were selected as raw materials. The double-bin plansifter was used to sieve different materials to investigate the variations in residence time inside the sieve body and in sieving performance under different motion parameters of milled materials in each system. The motion parameters with the optimal sieving performance for the milled materials from each system were …

Extraction Optimization For Polyphenols From Clausena Anisum-Olens Kernel , As Well As Their Antioxidant And Antibacterial Activities, Liao Jianhong, Su Xiufang, Zheng Guangjin, Li Ganghui

Food and Machinery

[Objective] To optimize the extraction process of polyphenols from Clausena anisum-olens kernel, and to analyze their in vitro antioxidant and antibacterial activities. [Methods] With ultrasonic temperature, power, time, as well as solid–liquid ratio and ethanol volume fraction as experimental factors, the response surface method was employed to optimize the ultrasonic extraction process of polyphenols from C. anisum-olens kernel. Furthermore, the in vitro antioxidant activity of the polyphenols was investigated via free radical scavenging assays, and the antibacterial activity was determined using the well diffusion method. [Results] The optimal extraction process is an ultrasonic power of 94 W, an ultrasonic time …

A Multi-Defect Detection System Based On Improved Yolov 8s And Morphological Features For Fragrant Pear Grading, Wang Jinkai, Wu Chenchen, Cheng Rouxin, Wu Rentao

Food and Machinery

[Objective] To address the high missed detection rate of defective fruits and poor grading accuracy in current post-harvest fragrant pear sorting. [Methods] On the basis of an existing visual inspection system for fragrant pears, a machine vision detection system integrating an improved YOLOv8s algorithm and multi-dimensional morphological features is designed. An ECA attention module is introduced to enhance the model sensitivity to subtle defects, enabling fast and precise localization and segmentation of pears. Conventional morphological feature extraction is employed to conduct multi-dimensional shape analysis for identifying and rejecting defective fruits. Pressure-sensitive sensors are then used to grade the remaining qualified …

Ameliorative Effects And Mechanisms Of Crocetin On Insulin Resistance In High-Fat Diet-Induced Diabetic Mice, Wen Jing, Qin Si, Lyu Chenghao

Food and Machinery

[Objective] To investigate the hypoglycemic, lipid-lowering, anti-inflammatory, and antioxidant effects of crocetin in high-fat diet (HFD)-induced diabetic mice, and to preliminarily explore its regulatory effects on hepatic insulin signaling pathways and protein S-nitrosylation levels. [Methods] An insulin resistance model was established in C57BL/6J mice by HFD feeding. Mice were administered low (5 mg/kg), medium (10 mg/kg), or high (20 mg/kg) doses of crocetin for 8 weeks, with metformin (200 mg/kg) used as a positive control. Fasting blood glucose, oral glucose tolerance, serum insulin, lipid profiles, hepatic oxidative stress, and inflammatory cytokines were measured. Western blot was used to detect phosphorylation …

Study On Structural Characteristics And Immunomodulatory Activity Of Flammulina Velutipes Crude Polysaccharide, Wang Xinnuo, Peng Chujun, Jin Yumeng, Zhang Molan, You Lijun

Food and Machinery

[Objective] To prepare Flammulina velutipes crude polysaccharide (FVP) and evaluate its structural characteristics and immunomodulatory activity. [Methods] FVP was prepared from Flammulina velutipes using hot-water extraction and ethanol precipitation, and its structural characteristics were characterized by combining Fourier transform infrared spectroscopy (FTIR) and high-performance size-exclusion chromatography–multi-angle laser light scattering–refractive index detection (HPSEC–MALLS–RI). The immunomodulatory activity of FVP was evaluated using RAW 264.7 macrophages and a cyclophosphamide-induced immunosuppressed mouse model. [Results] The total sugar content of FVP is (51.39 ± 1.36) g/100 g. Structural characterization results show that FVP has characteristic features of a β-type pyranose ring and exhibits a multi-component …

Comparative Analysis Of Beef Quality From Bashan Region, Wan Xiaohui, Yao Pingbo, Zhang Duoduo, Ma Xiaowen, Tang Youxue, Liu Yongfeng

Food and Machinery

[Objective] To clarify the unique quality of beef from the Bashan region. [Methods] Xizhen cattle beef from the eastern, southern, south-central, central, and northern regions of Zhenba County, Shaanxi Province, is taken as the material to investigate the differences in nutritional quality (moisture, protein, fat, and minerals) and eating quality (color, texture, and flavor). [Results] Zhenba beef has unique qualities, such as high protein and total mineral content, compared with the nutrient composition of beef in the food nutrient composition database published by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. For nutritional quality, …

Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng

Food and Machinery

[Objective] To comprehensively compare and screen glycoprotein preparation processes for six representative medicinal materials from the genus Panax. [Methods] Glycoprotein yield, DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate were used as evaluation indicators. Glycoprotein extraction rates and antioxidant activities of six medicinal materials, including P. ginseng, P. notoginseng, P. quinquefolius, P. japonicus (T. Nees) C. A. Mey., P. stipuleanatus H. T. Tsai & K. M. Feng, and P. bipinnatifidus Seem, were compared using traditional thermal extraction and ultra-high pressure processing (UHPP). The Box–Behnken response surface method was employed to optimize UHPP parameters for P. …

Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke

Food and Machinery

[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] …

Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo

Food and Machinery

[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with …

Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang

Food and Machinery

[Objective] To optimize the extraction process of flavonoids from Xinyang Camellia sinensis and to compare the in vitro antioxidant activities of total flavonoids before and after purification. [Methods] Using Xinyang C. sinensis as raw material, a one-factor test is conducted to investigate the effects of ethanol volume fraction, ultrasonic time, ultrasonic power, and material–liquid ratio on the yield of flavonoids. Subsequently, a three-factor, three-level optimization model is established based on the Box–Behnken experimental design. Additionally, a macroporous adsorption resin is utilized for the purification of flavonoid crude extracts. Finally, the in vitro antioxidant activity of the total flavonoids is evaluated …