Food Processing Commons^™

Analysis Of Green Walnut Peeling Mechanism And Device Design And Experiment, Li Kang, Li Changhe, Liu Mingzheng, Wang Leyi, Fan Linzheng, Ye Xiangrui, Wang Ziwen, Wang Renkun, Cao Chengmao, Wu Jiankang

Food and Machinery

Objective: To improve the mechanization of the initial processing of walnuts, and to solve the problems such as low stripping rate and high crushing rate in the process of green walnut peeling. Methods: A green walnut peeling device was designed which was integrated scraping and squeezing, rolling and cleaning. The mechanical and kinematic analysis of the peeling process of green walnuts, was made to establish a spatial force model of green walnuts combined with theoretical mechanics theory, and the key structural of system devices was designed. Based on the single-factor test, a three-factor, three-level orthogonal test was conducted with Design-Expert …

Research On The Integration Of Regional Culture Into Food Packaging Design Under The Background Of Cultural And Tourism Integration, Chu Chun

Food and Machinery

Under the background of cultural and tourism integration, the article expounds on the necessity and solution of integrating local culture into local food packaging design. By exploring the logical relationship between local culture and packaging design, analyze successful food packaging design cases in the field of market consumption and cultural communication. It is pointed out that the main pain points of the integration of local culture into food packaging design at present are the breaking of the situation of locality and modernity, the transformation of local cultural heritage resources, the upgrading from daily to gift, and the stylization and rejuvenation. …

Research And Application Progress Of Cold-Chain Logistics Packaging Technology Of Fresh Agricultural Products, Xiang Mingyue

Food and Machinery

Cold chain logistics packaging technology is crucial for the operation of perishable food chains （such as meat, fish, dairy products, fruit and vegetable products） and certain products in the pharmaceutical industry （such as vaccines, biopharmaceuticals, and blood products）. In the future, the cold chain logistics packaging of fresh agricultural products will tend towards high-performance, environmentally friendly, and digital development. The article reviews the packaging technologies used in the cold chain logistics of fresh agricultural products in recent years. Analyzes the characteristics, use value, application scope, technical advantages and disadvantages of different packaging materials, and analyzes the potential cold chain logistics …

Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong

Food and Machinery

Objective: This study aimed to determine the optimal conditions for ultra-high pressure (HHP) cream cheese. Methods: The influence of non-thermal processing pressure on the texture, flavor and shelf life of homemade cream cheese were explored. By using the texture profile analysis (TPA), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and colony counting method, the texture, flavor substances, and microorganisms of cheese were identified and evaluated. Results: After HHP treatment, the hardness, adhesiveness, and resilience of cream cheese decreased. The springiness of cheese reached the highest at 300 MPa, significantly increasing by 14.0% (P<0.05). When the pressure is more than or equal to 400 MPa, the content and species of volatile substances in cheese are significantly reduced. Principal component analysis showed that 200 and 300 MPa treated cheese and unpressurized cheese were both in the first principal component area. After HHP treatment of artificially dyed cream cheese, the number of bacterial colonies decreased significantly (P<0.05), and the greater the treatment pressure, the better the bactericidal effect. When the HHP treatment pressure is greater than or equal to 300 MPa, the shelf life of cheese was effectively extended from 7 days to 21 days. Conclusion: The cream cheese treated by HHP has a good texture and original flavor while effectively extending the shelf life.

The Effect Of Grape Seed Extract Nanoparticles/Pullulan Coatings On The Quality Of Salmon Fillets, Guo Yajuan, Fan Jungang, Li Jianzhen

Food and Machinery

Objective： This study aimed to improve the preservation properties of pullulan （PUL） coating and prepare preservation materials with sustained-release properties. Methods： GSE nanoparticles were prepared by grape seed extract （GSE）, chitosan and γ-polyglutamic acid. GSE nanoparticles of different quality were added to the PUL coating solution to prepare GSE nanoparticles/PUL coatings. The preservation properties of GSE nanoparticles/PUL coatings on salmon fillets were evaluated. Results： Compared with untreated fish fillets, the total number of bacteria in fish meat was reduced, and lipid oxidation and protein decomposition were delayed by 1.08% GSE nanoparticles/PUL coating. In addition, after fish fillets were treated …

Apple Surface Defect Detection Based On Improved Cnn And Data Augmentation, Pi Wei, Qu Xilong, Wang Shaocheng, Li Qingchun

Food and Machinery

Objective: Improve the detection accuracy and efficiency of apple surface defects. Methods: An detection method for apple surface defects was established based on an improved convolutional neural network (CNN) and data augmentation method. Firstly, the classical CNN was improved to detect apple surface defects. Then, using the conditional generation adversarial network, the image data of surface defect free and defective apples was augmented with synthetic apple images to improve the detection performance of the improved CNN for apple surface defects. Finally, by pruning the CNN model, the detection accuracy, detection speed and energy saving limits of apple surface defects were …

Effects Of Hydroxyl Safflower Yellow A On Lipopolysaccharide Induced Depression Model Rats, Yiming Gaghafu, Mian Qiang-Hui, Han Nan-Yin, Abudureyimu Yusufu

Food and Machinery

Objective: This study aimed to investigate the antidepressant effect of hydroxyl safflower yellow A on rats induced by lipopolysaccharide. Methods: The depression model of rats was established by intraperitoneal injection of LPS. The normal control group, the model group, the positive control group and the hydroxyl safflower yellow A groups with different doses were set up, and the depression like behavior of rats was evaluated. The contents of TNF-α, IL-1β, IL-6 and BDNF, 5-HT in serum of rats were determined, and the histopathological changes of hippocampus were observed. The protein expression of TLR/NLR signaling pathway was detected. Results: …

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 …

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 …

Rapid Identification Of Adulterated Camellia Seed Oil By E-Nose Combined With Chemometrics, Guan-Zhao Yi-Zhu, Fang Fang, Wang Yao-Yao, Tian Zi-Jing, Yang Jian-An, Wang Jian-Hui

Food and Machinery

Objective： To establish a rapid qualitative and quantitative method for the adulteration of Camellia seed oil. Methods： The electronic nose technology combined with chemometrics was used to screen the difference variables based on one-way ANOVA. The qualitative model for identification of adulteration types of camellia seed oil was established through principal component analysis (PCA) and discriminant analysis (DA). A quantitative model for identifying the types and degrees of camellia seed oil adulteration was established using orthogonal partial least squares (OPLS). Results： The R² of the model was over 0.98, the RMSEE was lower than 0.005, and the RMSECV was …

Rutin Detection By Electrochemical Sensor Based On Fe3O4@Tio2@Au, Zhou Hong-Yan, Song Yun

Food and Machinery

Objective: A novel electrochemical sensor with high sensitivity was developed for the quantitative analysis of rutin in tartary buckwheat. Methods: A layer of titanium dioxide was loaded on the surface of ferric oxide nano materials (Fe₃O₄) to prepare core-shell Fe₃O₄@titanium dioxide (Fe₃O₄@TiO₂) nano composites, and nano gold (Au) was loaded on its surface for preparing a new type of Fe₃O₄@TiO₂@Au nanocomposites. Then an electrochemical sensor was constructed for quantitative analysis of rutin. The optimal working conditions of the sensor were …

Effects Of Ethanol And Methyl Jasmonate Fumigation On The Quality Of Bamboo Shoots During Storage, Xu Jing-Yang, Ji Ning, Wang Rui, Zhang Ni, Liu Ren-Chan, Wang Si-Yuan, Deng Yun-Bing

Food and Machinery

Objective： This study aimed to provide a basis for the post-harvest storage and preservation of fresh shoots from bamboo (Chimonobambusa quadrangularis). Methods: Fresh bamboo shoots were fumigated with 500 μL/L anhydrous ethanol and 0.1 mmol/L MeJA, and distilled water was used as blank control (CK) to determine the storage period, i. e. temperature (1.0±0.3) ℃ and relative humidity (90±5)%. The respiratory intensity, hardness, browning index, soluble protein, and activity of PAL, POD, PPO and APX were detected. The quality differences of fresh bamboo shoots during storage were analyzed using principal component analysis. Results: Combined fumigation treatment can reduce …

Optimization Of Ginseng Ratio And Semen Ziziphi Spinosae Antioxidant Activity Based On The Combination Of Entropy-Weight Method And Grey-Correlation Degree Method, Xiao Feng-Qin, Wang Xin, Liu Hui, Dong Hong-Ying, Zhou Wen-Wen, Xue Zhi-Jia, Li Guang-Zhe, Yan Ming-Ming

Food and Machinery

Objective： This study aimed to develop relevant health products with ginseng and semen ziziphi spinosae as raw materials. Methods: HPLC and UV spectrophotometer were used to study the chemical components of different compatibility ratios of ginseng and semen ziziphi spinosae. The antioxidant activity in vitro of ginseng and semen ziziphi spinosae with different compatibility ratios was analyzed by DPPH free radical, ABTS⁺free radical, hydroxyl free radical and superoxide anion free radical scavenging rate. Moreover, the grey relational degree method was used, and entropy weight method was used as the discrimination coefficient for statistical analysis, combined with the characteristics …

Effects Of Wet Processing On Coffee Quality, Li Xue-Rui, Liu Xiu-Wei, Li Hong, Yan Jing, Tian Hao

Food and Machinery

Objective: This study aimed to optimize the wet processing of coffee. Methods: The effects of pectinase concentration, temperature and drying method on the contents of flavor precursors and flavor substances in coffee beans were investigated. The quality ranking was obtained by grey correlation analysis and the volatile substances were analyzed. Results: There were significant differences in the contents of protein, crude fat, caffeic acid, caffeine, chlorogenic acid and volatile compounds among different pectinase concentration, temperature, sun drying and heat pump drying. Grey correlation analysis showed that the quality ranking of coffee in the 2% pectinase + 27 ℃+ sun-drying treatment …

Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang

Food and Machinery

Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. Results: The optimum fermentation conditions were as follows: peppermint content 18%, initial …

Optimization Of Complex Enzymatic Extraction Process Of Steroidal Glycosides From Cynanchum Auriculatum Royle Ex Wight And Its Hepatoprotective Activity, Song Wan-Yu, Dai Jing, Feng Jin, Li Chun-Yang, Ma Yong-Qiang

Food and Machinery

Objective: Response surface methodology was used to optimize the extraction process of steroidal glycosides from Cynanchum auriculatum Royle ex Wight by complex enzymatic method, and its effects on alcohol dehydrogenase activity and human hepatoma cell HepG2 were analyzed. Methods: Four experimental factors; enzymolysis duration, temperature, compound enzyme dose and pH were used as responses to a single-factor experiment of the Response Surface Methodology on the steroidal glycoside yields, using perennial C. auriculatum as the target material. The alcohol-induced hepatocyte damage model of HepG2 was used to investigate the contents of ALT, LDH, and GSH and changes in cell shape. Results: …

Research Progress In Nutritional Composition And Biological Function Of Grape Seed Extracts, Zhou Xiang-Hui

Food and Machinery

Grape seed extracts, due to its strong antioxidant activity, is commonly used as a nutritional supplement or dietary supplement. It can be used to prevent metabolic diseases such as inflammation, tumors, and atherosclerosis. This article provides an overview of the nutritional composition and biological functions of grape seed extracts, summarizes the latest research findings on the bioactive ingredients in grape seed extracts in terms of antioxidant, anti-inflammatory, anti-tumor, antimicrobial, and anti-atherosclerosis effects, and discusses the shortcomings and future research directions in grape seed extracts research.

Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic

Food Science Faculty Articles and Research

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

Arkansas Wheat Performance Tests 2022-2023, J. F. Carlin, R. B. Mulloy, R. D. Bond

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program.

The tests provide information to companies developing cultivars and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests were conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location and cultural practice information accompany each …