Research Progress On Physicochemical Properties And Biological Activity Of Theabrownin,
2023
Yunnan TAETEA Microbial Technology Co., Ltd., Kunming, Yunnan 650217, China;Fermentation Engineering Research Center for Yunnan Pu-erh Tea, Kunming, Yunnan 650217, China
Research Progress On Physicochemical Properties And Biological Activity Of Theabrownin, Dai Li-Feng, Jiang Jie-Lin, Guan Xing-Li, Zou Xiao-Lin, Fu Zong-Lin, Luo Sai, Yang Zhi
Food and Machinery
Theabrownin, a kind of water-soluble, non-dialysable, highly polymerised brown substance, mainly composed of polyphenol, polysaccharide, protein and nucleic acid, which is closely related to the color and functional activity of fermented tea. Due to the complexity of the formation mechanism, its chemical structure is still unclear. In this review, the structural characteristics, formation mechanism, extraction and detection methods, and functional activity of theophylcin were discussed, and the future research direction was also prospected.
Research On The Characteristics And Application Of Food Materials In Food 3d Printing,
2023
College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Research On The Characteristics And Application Of Food Materials In Food 3d Printing, Tong Qiang, Jiang Yu, Tong Yao, Meng Yu-Xiang, Dong Xiu-Ping
Food and Machinery
Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.
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 …
Effects Of Addition Amounts Of Crosslinker And Etherifying Agent On Properties Of Modified Waxy Corn Starch,
2023
Zhucheng XingMao Corn Development Co., Ltd., Zhucheng, Shandong 262218, China;School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China;School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
Effects Of Addition Amounts Of Crosslinker And Etherifying Agent On Properties Of Modified Waxy Corn Starch, Zhao Hai-Bo, Sun Chun-Rui, Wang Jin-Peng, Cui Bo, Cheng Yun-Hui, Chen Ling, Zhang Gui-Ming, Xu Ning
Food and Machinery
Objective: This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. Methods: Waxy corn starch was used as a raw material to prepare the composite modified starch （hydroxypropyl distarch phosphate, HDP） under alkaline conditions, during which process sodium trimetaphosphate （STMP） and propylene oxide （PO） was used as the cross-linker and etherifying agent, respectively. The effects of the addition level of STMP and PO on the properties of the Brabender viscosity behavior, transparency and freeze-thaw stability of waxy corn starch were investigated. Results: Combined with the preliminary …
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method,
2023
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China;Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning, Guangxi 530004, China
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi
Food and Machinery
Objective: This study aimed to explore the feasibility of preparation of loaded losartan starch nanoparticles by high-speed shear-reverse microemulsion crosslinking. Methods: Using losartan as model drug and sodium trimetaphosphate as crosslinking agent, the effects of starch solution concentration, sodium trimetaphosphate addition amount, crosslinking time and shear rate on particle size and yield of starch nanoparticles were investigated. Optical micrography, infrared spectrometer and X-ray diffraction were used to characterize losartan loaded starch nanoparticles. Results: The optimal preparation process of nanoparticles was 15% starch solution concentration, 25% sodium trimetaphosphate, 3 h crosslinking time, 5 000 r/min shear rate. Under the control of …
Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus,
2023
College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun
Food and Machinery
Objective: This study aimed to enrich the functional lactic acid bacteria resource bank and to search for excellent starting strains of lactic acid bacteria with the antagonistic ability of Vibrio parahaemolyticus. Methods: Lactobacillus strains with broad-spectrum bacteriostatic potential were screened by Oxford cup bacteriostatic test, and their biological characteristics were discussed by growth and metabolic performance, gastrointestinal fluid tolerance, salt tolerance, antibiotic sensitivity and bacteriostatic spectrum. Results: Six strains of lactic acid bacteria were screened by using V. parahaemolyticus as indicator bacteria. They were classified into L. paracasei, L. fermentus and L. plantarum by morphological, physiological and biochemical …
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles,
2023
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping
Food and Machinery
Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved …
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue
Food and Machinery
Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and …
Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves,
2023
Suzhou Vocational University Center for Food Safety and Nutrition, Suzhou, Jiangsu 215104, China
Uncertainty Evaluation For The Determination Of Three Pyrethroid Pesticide Residues In Fresh Tea Leaves, Zhang Li, Liu Teng-Fei, Yao Ling-Yi, Chen Yu-Yang, Jiang Li
Food and Machinery
Objective: The uncertainty of determination of three pyrethroid pesticides （cypermethrin, fenvalerate and deltamethrin） in fresh tea leaves by gas chromatography was evaluated. Methods: A mathematical model was established according to the determination process of the experiment, and the uncertainties caused by various factors in the model were identified. The sources are mainly the following 7 aspects: repeated determination of samples, fitness of standard curve, recovery rate, standard solution preparation, sample weighing and pretreatment, and the measurement of instrument. Results: At the spiking level of 0.10 mg/kg, the expanded uncertainty of measured values of cypermethrin, fenvalerate, and deltamethrin were 0.011, 0.011 …
Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry,
2023
Hunan Provincial Institute of Produce and Goods Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410111, China
Determination Of 57 Organic Pollutants In Edible Vegetable Oil By Gas Chromatography-Triple Quadrupole Mass Spectrometry, Liu Yu-Xing, Yi Shou-Fu, Xu Wen-Yang, Tang Wan-Li, Kang Shao-Ying, Wang Xia-Li
Food and Machinery
Objective: Establish a high throughput method for the determination of 57 organic pollutants in edible vegetable oil. Methods: The target compounds were extracted by acetonitrile-hexane solution and purified by disperse solid phase extraction and solid phase extraction, after that the contents of 16 polycyclic aromatic hydrocarbons, 17 phthalates, 8 organochlorines and 16 polychlorinated biphenyls in edible oil were detected by gas chromatography triple quadrupole mass spectrometry. Results: All target components had an excellent linearity within the linear range of 0.001～0.1 μg/mL （r2＞0.998）, and the limits of detection was between 0.16～2.0 μg/kg, meanwhile the average recovery rate of …
Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water,
2023
Hunan Province Produced Commodity Quality Inspection Institute, Changsha, Hunan 410007, China;Key Laboratory of Protein Chemistry and Development Biology of State Education Ministry of China, College of Life Science, Hunan Normal University, Changsha, Hunan 410081, China
Study On The Rapid Detection Of Pseudomonas Aeruginosa By Real-Time Fluorescence Quantitative Pcr In Packaged Drinking Water, Wang Fang-Mei, Xu Yue, Lin Dan, Zhu Qiu-Yan, Hong Zhen-Bai, Jiang Wei
Food and Machinery
Objective: The molecular biological test has the advantage of fast and sensitive, which can effectively make up for the defects of the traditional microbial test method. Methods: According to the conserved sequences of the V3~V4 region of the virulence gene pcrL and the universal gene 16S rRNA of Pseudomonas aeruginosa in GB 8538—2022, primers and probes were designed and synthesized, and a real-time fluorescent PCR kit was established in this study. Results: The results showed that the common standard reserve strain 16S rRNA was amplified, and the virulence gene pcrL was only effective for nucleic acid detection of Pseudomonas aeruginosa …
Structural Design And Experiment Of Automatic Cooking Machine,
2023
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Structural Design And Experiment Of Automatic Cooking Machine, Zhang Fan, Ning Meng, Deng Qian
Food and Machinery
Objective: In view of the problems of large size and low heating uniformity of the existing cooking machine, a miniaturized drum-type automatic cooking machine with electromagnetic heating was designed to reduce the equipment volume and improve the cooking effect. Methods: The modular design method oriented to function and structure was adopted to design each module mechanism of the frying machine. Then, based on Biot-Savart law, the relationship between the magnetic field generated by the coil in space and the current and distance is obtained, and the distribution curves of magnetic field intensity and temperature on the surface of the cooker …
Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw,
2023
College of Mechanical and Power Engineering, Shenyang University of Chemical Technology, Shenyang, Liaoning 110142, China
Design And 3d Flow Field Analysis Based On Ansys/Cfx Stepwise Acceleration Twin Screw, Tian Dong, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
Objective: To improve the mixing efficiency and working performance of the new twin-screw extruder. Methods: A new twin-screw extruder with embedded planetary gear train and kneading block was designed. A three-dimensional model was established by SolidWorks, and the flow field analysis of the flow channel was performed by ANSYS/CFS finite element analysis software based on the finite volume method. The Macroscopic pressure diagram, velocity vector diagram, velocity flow diagram were gotten, which was compared with the traditional twin-screw extruder three-dimensional flow field. Results: Under the gradual action of the planetary gear train and the kneading block, the mixing performance and …
Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision,
2023
Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Design Of Appearance Quality Grading System For Apricot Mushroom Based On Machine Vision, Liu Hao, Lin Xin-Hua, Zhu Ya-Nan, Zhou Zhu, Wang Min, Chen Xue-Yong
Food and Machinery
Objective: This study aimed to induce the machine vision technology into the appearance detection of Pleurotus eryngii. Methods: A bilateral filter was proposed to replace Gaussian filter as image smoothing filter, and Ostu maximum inter-class variance method was proposed to replace the improved Canny operator, based on fixed double threshold segmentation, and used as edge detection algorithm. HALCON operator and color space conversion were used to extract the length, diameter, curvature, evenness, color and cap defects of P. erynii, and the development and design of visual software function modules were completed, under the VS 2017 development environment with HALCON …
Design Of Fruit Grading System Based On Machine Vision,
2023
College of Automation, Qingdao University, Qingdao, Shandong 266071, China;Shandong Provincial Key Laboratory of Industrial Control Technology, Qingdao, Shandong 266071, China
Design Of Fruit Grading System Based On Machine Vision, Liu Jia-Hao, Gao Jun-Wei, Zhang Bing-Xing, Wang Jian-Chong
Food and Machinery
Objective: In order to solve the problems of low efficiency and high false detection rate of current fruit classification detection methods, a fruit classification system based on machine vision was designed with apples as the sorting object. Methods: The apple image collected in real time was preprocessed, the improved Canny edge detection algorithm was used to extract the edge, and the radius of the apple cross-section was obtained by fitting the edge coordinates with the minimum peripheral circle method. The acquired RGB image was converted to HSI image, and the proportion of red region is calculated according to the range …
Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice,
2023
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China;Collaborative Innovative Center of Food Production and Safety, Zhengzhou, Henan 450001, China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
Effects Of Different Sterilization Treatments On The Quality Of Fermented Jujube Juice, Zhang Li-Hua, Feng Lu-Yao, Tang Pei-Xin, Li Shun-Feng, Zong Wei
Food and Machinery
Objective: This study aimed to compare the effects of different sterilization on the quality of fermented jujube juice. Methods: The effects of cold plasma sterilization (CPS) and pulsed strong light sterilization (PLS) on the quality of jujube juice before and after fermentation were studied, with high pressure sterilization (SA) jujube juice as the control. Results: The contents of total sugar, reducing sugar and soluble solid in jujube juice before and after fermentation by CPS treatment were significantly higher than those of the other two sterilization methods, and the contents of total sugar, reducing sugar and soluble solid in jujube juice …
Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi,
2023
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Different Drying Methods On The Quality Of Rugao Black Pakchoi, Du Xin-Yu, Wan Jin-Qing, Wang Yuan-Yuan, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective: This study aimed to investigated the effect of ice-temperature vacuum drying on the powder quality of selenium-rich Rugao black pakchoi. Methods: After pretreatment, the fresh black pakchoi was dried to the moisture content of (5.0±0.5) %, and the physical and chemical indexes were investigated, comparing to the control groups of hot-air drying, vacuum drying and freeze-vacuum drying. Results: The vitamin C content of vacuum drying at ice temperature was 554.60 mg/100 g, and the retention rate reached 83.96%, which was 43.11%, 33.57% and 1.61% higher than that of hot-air drying, vacuum drying and freeze-vacuum drying, respectively. Glutathione peroxidase had …
Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage,
2023
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China
Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage, Jia Shi-Liang, Yang Yue, Zheng Ya-Dan, Yang Peng, Ding Yu-Ting
Food and Machinery
Objective: The effects of freezing method and storage temperature on the quality of large yellow croaker during storage were investigated. Methods: Fresh large yellow croaker fillets were frozen with dry ice and air freezing (-40 ℃) to the central temperature of -18 ℃, and then stored at -40 ℃ and -18 ℃, respectively. Physical and chemical indexes such as freezing curve, ice crystal morphology, pH value, volatile base nitrogen, K value, Ca2+-ATPase activity, total sulfhydryl group, carbonyl group, protein degradation and texture characteristics of large yellow croaks were determined after freezing and during freezing storage. Results: The time …
Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics,
2023
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun, Jilin 130033, China
Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei
Food and Machinery
Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was …
Optimization Of Compound Shrimp Mince Gel Based On Texture Properties,
2023
School of Food Science and Technology Dalian Polytechnic University, Dalian, Liaoning 116034, China
Optimization Of Compound Shrimp Mince Gel Based On Texture Properties, Man Hao, Liu Fu-Jun, Ge Jing-Hui, Guo Xuan, Li Dong-Mei
Food and Machinery
Objective: To promote the intensive processing of Antarctic Krill and enrich the types of minced shrimp products. Methods: Using Krill meat and prawn meat as main raw materials, waxy corn acetylated distarch adipate, egg white powder, soy protein isolate, glutamine transaminase and other adjuvants were added, and the optimal preparation ratio of shrimp balls was obtained through single factor test and response surface test. Results: The optimal preparation ratio of shrimp balls was 6.00% waxy corn acetylated distarch adipate, 5.00% egg white powder, 5.00% soy protein isolate, 0.50% glutamine transaminase and 0.20% konjac gum. Conclusion: The two-stage heating method is …
