Food Processing Commons^™

Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian

Food and Machinery

In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.

Study On Properties Of Polyvinyl Alcohol/Nanocellulose/Pomegranate Peel Polyphenol Composite Antibacterial Films, Li Hui, Tian Jia-Yao, Pang Shan-Shan, Gong Guo-Li

Food and Machinery

Objective: This study aimed to develop a kind of green antibacterial and antioxidant food packaging film. Methods: Polyvinyl alcohol/nanocellulose crystal/pomegranate peel polyphenol composite antibacterial films were prepared by blending method with pomegranate peel polyphenol as functional active substance, and their properties were characterized. Results: The continuity of the film surface was affected by the addition of pomegranate peel polyphenols. When the addition of polyphenols in pomegranate peel was 5 times the minimum bacteriostatic concentration, the water permeability of the film increased by 28.79%, and the tensile strength, elongation at break, hydrophobicity and light transmittance decreased by 44.97%, 29.37%, 36.36% and …

Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei

Food and Machinery

Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time …

International Rice Outlook: International Rice Baseline Projections 2022-2032, A. Durand-Morat, S. Bairagi, W. Mulimbi

AAES Research Reports and Research Bulletins

Rice prices in Asia increased since the Summer of 2022 mainly due to worries about a reduction in rice production in India caused by an abnormal monsoon season (Fig. 1). The upward trend in export prices solidified after India implemented a 20% export tariff on brown and milled long-grain rice, and a complete ban on exports of broken rice, in September 2022 to curve down exports and release the pressure on domestic rice prices. India’s rice export prices increased since then and proportionally to the value of the export tax. The latest estimates put rice production at 128 million metric …

Arkansas Soybean Performance Tests 2022, J. F. Carlin, R. B. Mulloy, R. D. Bond

Arkansas Agricultural Experiment Station Research Series

Soybean variety and strain 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 varieties and/ or marketing seed within the state, and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for soybean producers.

Rapid Assessment Of Fish Freshness For Multiple Supply-Chain Nodes Using Multi-Mode Spectroscopy And Fusion-Based Artificial Intelligence, Hossein Kashani Zadeh, Mike Hardy, Mitchell Sueker, Yicong Li, Angela Tzouchas, Nicholas Mackinnon, Gregory Bearman, Simon A. Haughey, Alireza Akhbardeh, Insuck Baek, Chansong Hwang, Jianwei Qin, Amanda M. Tabb, Rosalee S. Hellberg, Shereen Ismail, Hassan Reza, Fartash Vasefi, Moon Kim, Kouhyar Tavakolian, Christopher T. Elliott

Food Science Faculty Articles and Research

This study is directed towards developing a fast, non-destructive, and easy-to-use handheld multimode spectroscopic system for fish quality assessment. We apply data fusion of visible near infra-red (VIS-NIR) and short wave infra-red (SWIR) reflectance and fluorescence (FL) spectroscopy data features to classify fish from fresh to spoiled condition. Farmed Atlantic and wild coho and chinook salmon and sablefish fillets were measured. Three hundred measurement points on each of four fillets were taken every two days over 14 days for a total of 8400 measurements for each spectral mode. Multiple machine learning techniques including principal component analysis, self-organized maps, linear and …

Potential Control Of Invasive Mesquite Through Improving The Consumer’S Understanding Of Liquid Smoke Applications., Seth W. Ellsworth

Graduate Theses and Dissertations

Mesquite trees continue to invade forests and range lands in many countries across the world. The cost to remove these trees is staggering. In Texas, landowners spent $25 million over a 10- year period to clear 300,000 ha of mesquite trees, a fraction of the 22 million ha of Texas land affected by this invasion. Estimates are that the mesquite continues to negatively impact one to two percent of additional land in selected counties each year in Texas. However, the problem is not unique to Texas, but rather to the 44 species of mesquite trees, belonging to the genus Prosopis …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe

Honors Program: Senior Projects (Public)

An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …

Combination Of Hs-Spme-Gc-O-Ms And E-Nose Revealed The Characteristic Aroma Differences Of Watermelon Seeds Under Various Thermal Processing Treatments, Zhang Ru-Ru, Yu Xiong-Wei, Ouyang Hui, Peng Wu, Xu Wei-Jian, Fu Qin-Li, Li Shu-Gang

Food and Machinery

Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were applied. Results: Thermal processing changed the flavor of watermelon seeds from light fragrance to strong roasted flavor; A total of 18 categories including 115 volatile compounds were detected with the help of HS-SPME-GC-O-MS, among which pyrazines, alcohols and aldehydes accounted for 34.25%, 21.07% and 10.99% of the total volatile compounds, respectively; In addition, 63 volatile compounds were discovered in watermelon seeds after microwave treatment, …

Construction And Research Of Bioreactor Simulation Scale-Up Model, Hu Yi-Wen, Han Fei-Fei, Jin Kui-Qi, Sun Yang

Food and Machinery

Objective: Building a perfect bioreactor scale-up model provides convenience for enterprise production, and a guidance for reactor manufacturers. Methods: Through the test of 1.5, 5, 20, 200 L scale reactor, the correlation and parameters of the volume dissolved oxygen coefficient kLa and mixing time tm were optimized and explored, the simulation amplification model of bioreactor was established, and the Scaleuper amplification system was built by MATLAB. Results: Compared with the test results, the simulation deviation of kLa was within ±15%. By introducing the definition of critical speed into the correlation of tm, the overall simulation deviation of tm was reduced …

Preparation And Analytical Application Of Molecularly Imprinted Polymer Electrochemical Sensor Forganoderic Acid A, Huang Gui-Zhen, Wang Qing-Xiang, Chen Jin-Mei, Zhan Feng-Ping, Wei Lan, Zheng Wan-Rong

Food and Machinery

Objective: Construction of a simple and rapid method for the analysis of ganoderic acid A （GAA）. Methods: The molecular imprinted polymer （MIP） that can specifically recognize ganoderic acid A （GAA） were prepared by cyclic voltammetric deposition using GAA as template molecule and o-phenylenediamine as functional monomer. The structure, morphology and electrochemical behavior of MIP were characterized by infrared spectroscopy, scanning electron microscopy and electrochemical methods. Using [Fe（CN）₆]^3-/4- as the active indicator, the analytical performance of the sensor for GAA was investigated. Porous MIP for GAA can be prepared on the electrode surface by one-step electropolymerization. Results: The …

Determination Of Bisphenol A And Nonylphenol In Food Packaging Material By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Tang Ji-Wang, Yuan Lie-Jiang, Xiao Yong, Wang Shu-Xia, Pan Zhao, Deng Hang

Food and Machinery

Objective： A method based on high-performance liquid chromatography-mass spectrometry was developed for the simultaneous determination of bisphenol A and nonylphenol in food packaging material. Methods: The extraction solvent and extraction method were investigated. Solid-phase extraction （SPE） conditions were optimized. The effects of solid phase extraction column, loading solvent, eluting solvent and elution solvent on the purification effect were systematically analyzed. The samples were ultrasonic extracted with dichloromethaneand cleaned up on a solid-phase extraction （SPE） cartridge equipped with packing material of silicone. The separation was performed on a Venusil MP C₁₈（2）（100 mm×2.1 mm,2.6 μm）by gradient elution with 0.1% ammonia …

Simultaneous Determination Of 24 Kinds Of Pesticide Residues In Coffee Peel By Solid Phase Extraction-Gas Chromatography-Mass Spectrometry, Liu Chao, Mei Li-Bao, Yin Hai-Fei, Li Shu-Zhen, Long Yu-Zhou

Food and Machinery

Objective: A solid phase extraction-gas chromatography/mass spectrometry （GC-MS） method was developed for the simultaneous determination of 24 pesticide residues in coffee peel. Methods: The sample was wetted with water, extracted with acetonitrile, the extract solution is concentrated and then purified with ProElut TPC solid phase extraction column, eluted with acetonitrile and toluene=3∶1, after concentration, the sample was determinated by GC-MS and the peak area was measured by internal standard method. Results: The 24 pesticides were separated well within 28 minutes. The residue of pesticide was in the range of 0.016～0.400 mg/kg, the linearity of the method was good, the correlation …

Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang

Food and Machinery

The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.

Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan

Food and Machinery

Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …

Optimization On Extraction Of Cherry Seed Oil By Aqueous Enzymatic Method And Analysis Of Its Physical-Chemical Properties, He Lin-Feng, Wang Jing, Li Li-Qin, Xiao Di, Li Shang-Ze, Hu Yu

Food and Machinery

Objective: To improve the availability of cherry seed, cherry seed oil was extracted by the aqueous enzymatic method. Methods: the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment. The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected. Results: the optimum extraction conditions were a 2.0% addition of mixed enzyme comprising cellulase, pectinase and acid protease （0.67∶0.10∶0.23）, liquid to material ratio of 10∶1 (mL/g), enzymolysis temperature of 45 ℃, pH of 4.0 and time of 4.0 h. The recovery of oil was 93.18% and the …

Study On Supercritical Co2 Extraction Process, Volatile Components And Antioxidant Activity Of Rose Oil From Dianhong Rose, Liu Jin-Yun, Chang Jian, Jiang Zhuo-Fang, Xu Chong-Jun, Cheng Wan, Wu Heng

Food and Machinery

Objective: Comprehensive utilization of Dianhong rose resources to improve the added value of products. Methods: The single-factor experiment and response surface experiment were used to optimize the extraction process of supercritical CO₂ with essential oil yield as the measurement index. The composition and relative content of different rose oils were analyzed by GC-MS. The components and relative contents of different rose oils were analyzed by GC-MS, and the antioxidant activities of different rose oils were evaluated. Results: The results showed that the optimal extraction parameters were as followed: particle size of 40 mesh, extraction pressure of 25.5 MPa, extraction …

Study On Preparation Technology And Amino Acid Composition Of Ultrasonic-Assisted Seaweed Iodine, Liu Wen-Qian, Yue Yuan-Yuan, Li Jia-Xing, Ouyang Hua-Feng, Wang Ru, Wang Yi-Ping

Food and Machinery

Objective: This study aimed to improve the preparation efficiency seaweed iodine and reduce the cost. Methods: The ultrasonic assisted technology was applied in kelp extraction section. The ultrasonic-assisted extraction technology of seaweed iodine was optimized by single factor and response surface test design. The amino acid composition in the final product was analyzed by high performance liquid chromatography (HPLC). Results: The optimal extraction conditions were as follows: ultrasonic power 125 W, ultrasonic time 130 min and ultrasonic temperature 57 ℃. Under the control of these conditions, the extraction yield was 39.85%, which was 1.6 times higher than that without ultrasonic-assisted …

Study On The Anti-Fatigue Activity Of Chickpea Peptide, Dong Jing-Ru, Mo Jun-Ming, Wang Sheng

Food and Machinery

Objective: This study aimed to investigate the anti-fatigue activity of chickpea polypeptide and its anti-fatigue mechanism. Methods: Weight-bearing swimming test, fatigue-related biochemical index analysis and immune activity determination were analyzed in mice. Results: In the weight-bearing swimming test, the swimming time of the chickpea polypeptide-fed group was significantly longer than that of the control group (P<0.01). The test results of biochemical indicators showed that chickpea polypeptide significantly reduced the levels of urea nitrogen and blood lactic acid in the blood of mice, and also significantly increased the contents of liver glycogen, muscle glycogen and insulin (P<0.01). Chickpea polypeptide also significantly improved the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lactate dehydrogenase (LDH). In addition, chickpea polypeptide supplementation improved the immunity by increasing phagocyte activity, stimulating sIgA secretion and reducing proinflammatory cytokines in mice. Conclusion: Chickpea polypeptide has a strong anti-fatigue effect on mice.