Food Processing Commons^™

Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, Wen Enhan

Food and Machinery

[Objective] To investigate the effects of ventilation conditions and Daqu stacking methods in the fermentation room on the humidity levels at various points within the room. [Methods] A three-dimensional unsteady gas-solid coupling model of a small-scale fermentation room is established. Then, the humidity field variation patterns in the room are analyzed using the height of the humidifying air supply outlet (H), the interlayer spacing of fermentation racks (h), and the gap between fermentation piles (δ) as variables. Additionally, multi-objective optimization is performed based on response surface methodology (RSM) and the non-dominated sorting genetic algorithm II (NSGA-II). [Results] H, h, and …

Peeling Effect Of Three-Dimensional Turbulent Flexible Friction For Small Yellow Ginger, Sun Fang, Lu Kuirong, Jiang Shuiquan

Food and Machinery

[Objective] Aiming at the industrial bottleneck that the industrial peeling of small yellow ginger cannot balance high peel removal rate and low flesh damage rate due to its irregular shape, dense branches, thin and tender peel, a piece of peeling equipment based on three-dimensional turbulent flexible friction is developed. [Methods] Small yellow ginger is taken as the test material. With peel removal rate and flesh retention rate as evaluation indicators, single-factor and L9(34) orthogonal experiments are carried out to optimize three key parameters: processing time, material-water ratio, and stirring speed. Origin is used for data statistics and analysis. [Results] The …

Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, Cao Lei

Food and Machinery

[Objective] To address key issues in conventional soy sauce residue drying processes, including high energy consumption, severe equipment corrosion, and the susceptibility of heat-sensitive nutrients to degradation, a novel integrated drying system was designed and developed to achieve high efficiency, energy savings, and reliable product quality. [Methods] The system integrates key technologies such as spiral air-duct drying and two-stage dust removal. Based on the reverse Carnot cycle principle of a heat pump, a low-temperature drying environment of 40~75 ℃ was established, with the aim of reducing energy consumption while maximizing the retention of the material’s original quality. [Results] The system …

Effect Of Hot Air Drying Process On The Cracks And Quality Of Jujubes, Hu Linbin, Li Lin, Wang Long, Hu Can, Yi Xiaokang

Food and Machinery

[Objective] To investigate the crack occurrence in jujubes under different hot air drying conditions and the resulting quality differences. [Methods] Jujubes of Xinjiang are taken as the research objects. Based on hot air drying technology, three drying temperature and wind speed levels are set up to explore the drying characteristics and quality changes of crack-free and cracked jujubes under different drying conditions. [Results] Under hot-air drying conditions, the drying rate can be accelerated by increasing drying temperature and wind speed. Compared to crack-free jujubes, cracked ones are prone to moisture loss, thus requiring shorter drying times. Increases in temperature and …

Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao

Food and Machinery

Mineral element deficiency can cause many health problems. Traditional metal element supplements have many shortcomings. Food-derived metal element supplements have gradually become a research hotspot. Plant-derived polypeptides have significant advantages in terms of cost and raw material sources. Chelating peptides formed by chelating metal ions with plant-derived polypeptides have the physiological activity of peptides and the functional characteristics of metal elements, which makes them relatively ideal nutritional supplements, showing broad development prospects. This paper collects relevant research reports at home and abroad, and sorts out the preparation process, chelation mechanism and characteristics, and biological activity of plant-derived metal ion chelating …

Research Advances In Rice Bran Oil Bioactive Components And Antioxidant Technologies, Tu Yue, Guo Xiongchang, Zhang Wenhan, Cai Lichuang, Liu Jianping

Food and Machinery

Rice bran oil is a unique natural edible oil with healthy benefits and a reasonable fatty acid composition. Containing natural antioxidant components including phytosterols, oryzanol, tocotrienols, and squalene, rice bran oil is characterized by high nutritional value, diverse physiological functions, and excellent frying performance, thus demonstrating broad application potential. This study reviews the research advances in the bioactive components, physiological functions, factors influencing oxidative stability, and antioxidant technologies of rice bran oil, while providing prospects for future development.

Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin

Food and Machinery

Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies.

Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen, Li Renxin, Xiong Ying, Song Hui

Food and Machinery

Cuscutae Semen is a Chinese herbal medicine and a raw material for health foods in China, with flavonoids being a group of its main functional components. This article provides a systematic review of the extraction and purification techniques - reflux, ultrasonic, Soxhlet, microwave-assisted, flash, enzymatic hydrolysis, and supercritical CO2 extraction methods - of flavonoids from Cuscutae Semen. Furthermore, it elaborates on the biological activities such as reproductive protection, anti-tumor effect, anti-oxidative stress effect, liver and kidney protection, and immune regulation of flavonoids from Cuscutae Semen, as well as their related mechanisms. Moreover, this paper makes an outlook on the development …

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 …

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 …

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 …

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 …

Research Progress In Production Process And Flavor Modulation Mechanisms Of Cooking Wine, An Nan, Liu Gongliang, Bai Weidong, Tong Xing, Wang Hong

Food and Machinery

As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the …

Interactive Mechanism Of Food Packaging Design And Children's Health Consciousness, Yang Qian

Food and Machinery

Food packaging can establish an “entertainment–knowledge–action” interactive closed-loop mechanism for children, effectively guiding them to practice healthy behaviors, overcoming the low efficiency of conventional text- and image-based instruction, and continuously strengthening their health awareness. At present, interactive design for cultivating children’s health awareness through food packaging is constrained by superficial forms of interaction, insufficient integration of entertainment functions, fragmented system construction, and the absence of educational mechanisms in the implementation stage. The “entertainment–knowledge–action” closed-loop design can specifically address the limitations of traditional packaging, including fragmented interaction, superficial cognition, and weak behavioral guidance. Specifically, entertainment serves as the entry point by …

Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming

Food and Machinery

In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and …

Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng

Food and Machinery

Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health …

Research Progress On Tubular Chain Conveyors And Their Applications In The Grain, Oil And Food Industry, Wu Weiwei, Xia Chaoyong, Sui Sai

Food and Machinery

Tubular chain conveyors have become core equipment in modern bulk material handling by virtue of their significant advantages, including highly efficient conveying, fully enclosed operation, and three-dimensional flexible spatial layout. This paper systematically reviews the current status and progress of research on tubular chain conveyors both domestically and internationally, and provides an in-depth analysis of their technological evolution, core theoretical framework, and industrial adaptability. Emphasis is placed on reviewing their engineering applications in the grain, oil, and food industry. In view of the remaining deficiencies in current research concerning adaptability to extreme operating conditions, multi-physics coupling mechanism modeling, large-scale implementation …