Study On The Effects Of Adding Konjac Refined Flour On The Quality Of Fresh Wet Rice Noodle,
2023
Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Study On The Effects Of Adding Konjac Refined Flour On The Quality Of Fresh Wet Rice Noodle, Gong Xue, Xie Song-Feng, Xia Zeng-Run, Wang Ai-Xia, Tong Li-Tao
Food and Machinery
Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refined flour on the texture, cooking performance, and sensory quality of rice noodles were studied by texture analyzer and rapid viscosity analyzer. The starch hydrolysis rate, digestion rate, and glycemic index of konjac rice noodles were studied by in vitro digestion model. Results: The cooking loss rate and turbidity of 5% konjac rice noodles were significantly reduced, and …
Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process,
2023
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process, Zhao Ya, Zhang Yue-Xiang, Xu Yan, Shi Qi-Long
Food and Machinery
Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on uniform design, instant controlled pressure drop (DIC) was used to investigate the influences of moisture content after heat pump pre-drying, puffing temperature and vacuum drying temperature on the puffing degree, rehydration ratio, total color difference, hardness and crispness of L. edodes crisps. The polynomial regression model was established by using a weighted comprehensive score method, and it was optimized …
Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil,
2023
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil, Zhuang Hu, Yang Xiao-Fan, Liu Xin-Le, Lei Yu-Qing, Li Shu-Gang
Food and Machinery
Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and prepared pumpkin seed oil microcapsules by spray drying. Results: After spray drying the Pickering emulsion, the smooth surface of the medium shell structure of microcapsule powder can be obtained. By increasing TA concentration, microcapsules showed smaller particle size [(32.00±0.28) μm], lower moisture content [(1.970±0.043)%], and higher bulk density [（0.725±0.014) g/cm3]. The FFA release rate of pumpkin seed oil microcapsules with different …
Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk,
2023
State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China;Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China;Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk, Ai Zheng-Wen, Xu Zhi-Yuan, Ye Jing-Jin
Food and Machinery
Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention. Dynamic high-pressure processing technology, also known as ultra-high-pressure homogenization (UHPH), is one of the relatively novel processing technology means. In this review, the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products, lactoferrin, immunoglobulin and other bioactive ingredients and vitamin loss. Moreover, the development direction of ultra-high-pressure homogenization in …
Structure, Working Principle And Application Of Mechanical Shell Breaker,
2023
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Structure, Working Principle And Application Of Mechanical Shell Breaker, He Ting, Zhang Rui, Ren Guang-Yue, Duan Xu, Li Cai-Yun, Li Ya-Chun
Food and Machinery
Shelling rate and kernel breaking rate are the two key indicators of shelled materials, and mechanical shelling is one of the important methods to improve these key indicators. In this paper, the common mechanical shelling methods, mechanical shelling types, mechanical shelling principles and development status of shelling materials were analyzed. The advantages and disadvantages of mechanical hulling equipment were summarized, and suggestions were made for the problems existing in the current application of mechanical hulling.
Research Progress Of Polyphenols In Edible Plant Enzymes,
2023
Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000, China
Research Progress Of Polyphenols In Edible Plant Enzymes, Yin Xiao-Qing, Wen Hua-Ying, Zhang Yu-Hong, Bai Ting, Wang Shan-Shan
Food and Machinery
Polyphenol is one of the characteristic physical and chemical indexes of edible plant enzyme, which has the effects of anti-oxidation, reducing fat and anti-tumor. This paper reviews the composition of polyphenols in food plant enzyme products, the factors affecting the formation of polyphenols in food plant enzyme products, the health care effects of polyphenols, and the further research directions of polyphenols in edible plant enzymes are also prospected.
Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification,
2023
School of Biotechnology of Food Science, Tianjin University of Commerce, Tianjin 300384, China
Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification, Niu Yu-Qin, Wang Chen-Yuan, Zhao Pei, Li Shu-Sen, Liu Ju-Long, Sun Er-Na, Wu Zi-Jian
Food and Machinery
Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.
The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids,
2023
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids, Wang Hao, Li Jiaxing, Zheng Jianxian
Food and Machinery
Objective: This study aimed to explore the effect of group changes at the third position of the benzene ring of ferulic acid （FA） on the bitterness inhibition effect of branched chain amino acids and their flavor characteristics. Methods: FA and its phenyl ring substituted derivatives were synthesized and their structures were identified by Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and mass spectrometry. The electronic tongue test was used to evaluate the improvement in the bitter taste of branched-chain amino acids by FA and its derivatives, including bitterness inhibition rate, self-flavor, and the effect on other tastes. Results: The …
Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey,
2023
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment Technology, Wuxi, Jiangsu 214122, China
Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey, Kuang Xinyi, Cui Zhengwei, Yu Fumin, Li Li
Food and Machinery
Objective： To obtain excellent sensory and shelf life of crystallized honey. Methods： The process parameters of microbubble crystallized honey were prepared by mechanical stirring on laboratory scale. The physical properties of crystallized honey were changed by filling microbubble, and its thermal stability and physical properties were investigated. Results： For 200 g honey the optimized aerated parameters were as follows: the speed of the mixer, 2 600 r/min; the inflatable bubble time, 5 min; and the inlet flow rate, 6 L/min. The thermal stability time of the current improved product at 35 ℃ was increased by 41.51%, and while the hardness …
Plasma Assisted Ultrasonic-Assisted Extraction Of Chitin From Crayfish Shell By Weak Acid And Weak Base Method,
2023
National Research and Development Center of Freshwater Fish Processing Technology, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Plasma Assisted Ultrasonic-Assisted Extraction Of Chitin From Crayfish Shell By Weak Acid And Weak Base Method, Ding Zijun, Li Jinlin, Fu Yingfei, Zhang Qiuxia, Mao Yiying, Wang Wei, Peng Bin, Tu Zongcai, Zhou Yan
Food and Machinery
Objective: To explore a green and efficient method for extracting chitin. Methods: The crayfish shells were crushed through three mesh sieves to obtain the raw material. Utilizing ultrasonic wave and citric acid and urea to remove calcium and protein from the sample, decolorize it with hydrogen peroxide, filter it, and then dry it to produce chitin products. The particle size of the chitin sample was analyzed by laser scattering particle size distribution analyzer. Infrared absorption characteristics were measured by an infrared spectrometer. Scanning electron microscopy was used to observe the apparent structure of the sample. Results: It was shown that …
Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains,
2023
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Key Laboratory of Applied Fungi Resources and Utilization 〔South〕, Ministry of Agriculture, P. R. China, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains, Lu Huan, Liu Jianyu, Shang Xiaodong, Yang Hui, Wu Yansha, Wang Ruijuan
Food and Machinery
Objective: This study aimed to investigate the quality differences among different hybrid enoki mushrooms （Flammulina filiformis） strains and breed new strains with high quality. Methods: Two different protoplast monocytes of yellow enoki mushrooms Fv1923 were used as one of the parents to cross with 6 enoki mushrooms protoplasts （2 yellow and 4 white strains）, and a total of 12 yellow hybrid strains were obtained. Principal component analysis and cluster analysis were used to evaluate the free amino acids of 12 hybrid strains, and the flavor diversity of different protoplast hybrid strains was also evaluated. Results: The average contents …
Mechanism Of Interaction Between Composite Ga/Egcg And Heat-Denatured Whey Protein By Fluorescence Quenching,
2023
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China;College of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325006, China
Mechanism Of Interaction Between Composite Ga/Egcg And Heat-Denatured Whey Protein By Fluorescence Quenching, Lin Jinou, Cao Yanyun, Han Jianzhong
Food and Machinery
Objective: This study aimed to develop a new carrier system for food functional factors that can effectively regulate the release characteristics during processing, transportation, and storage. Methods: The interaction mechanism between gallic acid （GA） and epigallocatechin gallate （EGCG）, which were combined at different molar ratios （1∶0, 3∶1, 1∶1, 1∶3, 0∶1）, with heat-denatured whey protein isolate （HWPI） was investigated at various temperatures （298.2, 304.2, 310.2 K） using a fluorescence quenching method. Results: The results showed that compared with GA, EGCG had a stronger affinity for HWPI, and when they coexisted, they inhibited each other's binding to HWPI, resulting in decreased binding …
Effects Of Alkali-Heat-Modified Rice Residue Glutenin On Stability Of W/O/W Double Emulsions,
2023
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410000, China
Effects Of Alkali-Heat-Modified Rice Residue Glutenin On Stability Of W/O/W Double Emulsions, Guo Yuanbo, Xue Jing, Zhang Cheng, Wang Zhixiao, Fu Xiangjin, Long Zhao
Food and Machinery
Objective: To achieve the application of rice dreg glutelin in emulsions system. Methods: This paper selected alkali-heat modified rice dregs glutenin and span80 as emulsifiers to prepare W/O/W double emulsions by one-step emulsification method, and investigated the effect of protein concentration on the stability of double emulsions to provide the theoretical reference for the preparation of stable double emulsions by one-step emulsification. Results: When the protein mass fraction increased from 0.5% to 2.5%, the large particle size peak disappears in emulsion, the apparent viscosity and viscoelasticity of emulsions were improved, the centrifugal stability and storage stability were enhanced, enhanced dual …
Synthesis Of Reduced Graphene Oxide-Gold Composite Nanomaterials With High Sers Activity And Application Of Ofloxacin Detection,
2023
School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Synthesis Of Reduced Graphene Oxide-Gold Composite Nanomaterials With High Sers Activity And Application Of Ofloxacin Detection, Cheng Xinlei, Yang Wuying, Du Juan
Food and Machinery
Objective: This study provided a new research direction for the detection of ofloxacin content. Methods: Using biomass reduction method to formulate a reduced graphene oxide-gold composite nanomaterials (rGO-AuNPs) , which had high surface enhanced Raman scattering (SERS) activity. The successful synthesis of rGO-AuNPs was demonstrated by ultraviolet visible spectroscopy, transmission electron microscopy and scanning electron microscopy, respectively. The Raman enhancement factor (EF) of rGO-AuNPs was measured and calculated. Based on the SERS hot spot effect and the specific binding ability of nucleic acid aptamer, ofloxacin content detection system was established, the detection conditions were optimized, the standard curve was established, …
Residue Analysis And Security Judgement Of Parathion-Methyl And Parathion Residues In Tea,
2023
College of Horticulture, Hunan Agricultural University, Changsha, Hunan 410128, China
Residue Analysis And Security Judgement Of Parathion-Methyl And Parathion Residues In Tea, Chen Yantong, Li Jie, Li Huan, Tan Jun
Food and Machinery
Objective： To detect the level of parathion-methyl and parathion residues in different types of tea by high pressure liquid chromatography coupled with matrix solid phase dispersion. Methods： Before determined by high pressure liquid chromatography （HPLC）, the tea samples were pretreated by matrix solid phase dispersion method grinding with neutral alumina as dispersant and eluting by ethyl acetate: n-hexane （8%）. Results： The results showed that this method was simple, rapid and accurate, with good linearity （0.999 6 for parathion-methyl and 0.999 5 for parathion）, low detection limits （0.015, 0.006 mg/kg, respectively） and high recoveries （90.67% and 86.67%, respectively）. Incidence of parathion-methyl …
A Method For On-Site And Rapid Detection Of Trace Cadmium In Rice Based On Colloidal Goldlateral Chromatography,
2023
School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230601, China
A Method For On-Site And Rapid Detection Of Trace Cadmium In Rice Based On Colloidal Goldlateral Chromatography, Wang Ranran, Yao Li, Yao Bangben, Chen Wei, Chen Zhaoran
Food and Machinery
Objective： A colloidal gold test strip method that can achieve on-site and rapid detection of cadmium elements in rice was established. Methods： Based on lateral immunochromatographic technology, the colloidal gold test strip was systematically optimized for a series of parameters that affect the detection performance. Results： The visual detection limit of cadmium in rice was reached at 10 ng/g with the colloidal gold test strip. In practical applications, the sample pretreatment process is simple, low concentration acid can be directly extracted and diluted for test strip detection. Conclusion: The colloidal gold test strip was suitable for on-site rapid screening ofcadmium …
Determination Of Four Arsenic Species In Aquatic Products By Liquid Chromatography-Atomic Fluorescence Spectrometry,
2023
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Technology Center of Changsha Customs District of People's Republic of China, Changsha, Hunan 410004, China
Determination Of Four Arsenic Species In Aquatic Products By Liquid Chromatography-Atomic Fluorescence Spectrometry, Liu Zhenghua, Li Zhonghai
Food and Machinery
Objective: Four arsenic species of arsenic in aquatic products were analyzed using ultrasonic-assisted extraction combined with high performance liquid chromatography-atomic fluorescence spectrometry （HPLC-AFS）. Methods: Four arsenic compounds were extracted ultrasonically from the samples using 50%（v/v） methanol-aqueous solution as extraction solvent. The chromatographic separation was performed on Hamilton PRP-X100 anion exchange column using a mixture of 15 mmol/L ammonium dihydrogen phosphate solution with the pH adjust to 6.0 as the mobile phase. Results: Under the optimized conditions, there were good linear relationships in the range of 0～100 μg/L for four arsenic compounds, with correlation coefficients all above 0.998. The limit of …
A Trajectory Planning Method For Delta Sorting Robot In Tomato Production Line Based On Improved Gate Shaped Trajectory,
2023
Zhejiang Institute of Mechanical & Electrical Engineering, Hangzhou, Zhejiang 310053, China
A Trajectory Planning Method For Delta Sorting Robot In Tomato Production Line Based On Improved Gate Shaped Trajectory, Feng Yanfang, Wu Birui, Zhao Qian
Food and Machinery
Objective: To solve the problems of low efficiency and poor motion stability of DELTA robots in the tomato sorting process of existing tomato processing production lines. Methods: Based on the analysis of the DELTA robot sorting system, the optimized gate shaped trajectory of the cyclotron was used for DELTA robot trajectory planning. By replacing the right angle part of the gate shaped trajectory with a convolutional line, an optimization model with the goal of time optimization was established. The optimized parameters of the gate shaped trajectory were solved using an improved ant colony optimization algorithm. Analyzed its performance through experiments. …
Design And Experiment Of Light Angle Adjustable Device For Measuring Sugar Content Of Citrus By Near Infrared Spectroscopy,
2023
Hunan Commodity Evaluation Center, Changsha, Hunan 410004, China
Design And Experiment Of Light Angle Adjustable Device For Measuring Sugar Content Of Citrus By Near Infrared Spectroscopy, Zeng Xianming, Han Longbo, Wen Tao, Dai Xingyong
Food and Machinery
Objective: To solve the problem of insufficient spectral information obtained by the fixed illumination angle of the near-infrared spectroscopy to detect the sugar content of fruits. Methods: A light angle adjustable device for the diffuse transmission near-infrared spectroscopy was designed to detect the sugar content of citrus based on the simplified model of the remote motion center of the light source. The device had carried out the structural performance analysis and the test of the citrus sugar under different illumination angles. Results: The adjustment range of the light angle of the device was set to 0°～60°. The displacement deviation between …
Design And Test Of On-Line Checking Device For Electronic Belt Weigher,
2023
College of Metrology & Measurement Engineering, China Jiliang University, Hangzhou, Zhejiang 310018, China
Design And Test Of On-Line Checking Device For Electronic Belt Weigher, Zhang Linfeng, Liu Suijun, Yang Linchao, Liu Ying, Hu Jiacheng, Cai Jinhui, Shen Yinchu, Li Shaohua, Li Qing
Food and Machinery
Objective: In order to prevent the problem of small range electronic belt scale with inefficient method of traditional intermediate verification, low verification accuracy and security. Methods: A on-line intermediate check device was designed for small range electronic belt scale, which was composed of digital transmission control module and automatic loading module. Taking standard weight as input quantity, the upper computer controlled the manipulator to grab the weight onto the transmission belt to implement cyclic loading, then evaluated the measurement results and upload the evaluation results to the cloud. Results: After verification test and data analysis, for electronic belt weigher, it …
