Study On The Processing For Mackerel-Yam Fish-Chips,
2023
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; The Engineering Research Center for Characteristic Traditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000, China
Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping
Food and Machinery
Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel, starch and yam powder were determined to study the effects of different aging time, frying time, frying temperature and amount of yam powder on the quality of fish-chips. Results: With the extension of the aging time, the specific volume of the fish-chips gradually increased, when the aging time was 48 h, the specific volume reached 4.14 mL/g, and the …
Optimization Of The Infrared Drying Process For Ultrasonic Pretreatment Of Hami-Melon Slices,
2023
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000, China; Ministry of Agriculture in Northwest China Key Laboratory of Agricultural Equipment, Shihezi, Xinjiang 832000, China
Optimization Of The Infrared Drying Process For Ultrasonic Pretreatment Of Hami-Melon Slices, Li Yi-Can, Zheng Xia, Yao Xue-Dong, Yang Tao-Qing, Zhang Ji-Kai
Food and Machinery
Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference value and vitamin C content were studied, and the drying time, quality and microstructure of the products were compared with those without ultrasonic treatment. Results: The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. Under the control of these …
Research Status And Prospect Of Pretreatment Equipment And Technology For Freshwater Fish,
2023
Institute of Agro-products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430072, China
Research Status And Prospect Of Pretreatment Equipment And Technology For Freshwater Fish, Chen Lang, Wu Wen-Jin, Chen Sheng, Shi Liu, Guo Xiao-Jia, Wang Lan
Food and Machinery
The current situation of the development of freshwater fish pretreatment processing industry and development level of freshwater fish pretreatment equipment were briefly described in this manuscript. The development history of mechanical for freshwater fish pretreatment was reviewed. Based on the processing technology of freshwater fish, combining the processing needs of different freshwater fish and freshwater fish products, the main structure composition form and operation mode of existing freshwater fish pretreatment was summarized. The current cutting-edge technology of existing visual recognition and automatic monitoring practical applications in domestic and foreign were included. The research direction combined with China's national conditions of …
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough,
2023
Training Base, Army Logistics University of PLA, Chongqing 401311, China
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan
Food and Machinery
Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.
Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1,
2023
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Scientific Research Institute of State Grain and Material Reserve Bureau, Beijing 102209, China
Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua
Food and Machinery
The toxicity sites and toxicity mechanism of aflatoxin B1（AFB1） were explored in this study, and aiming at the toxicity sites of AFB1, the advantages of microbial degradation of AFB1 were compared. Then the degradation mechanism of AFB1 by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.
Progress In The Application Of Nano-Antibody In The Detection Of Small Molecular Contaminants In Food,
2023
Suzhou Institute of Product Quality Supervision and Inspection, Suzhou, Jiangsu 215128, China
Progress In The Application Of Nano-Antibody In The Detection Of Small Molecular Contaminants In Food, Jin Ping, Ding Hong-Liu, Jin Xiao-Hong, Shen Qi-Liang, Fan Chun-Yan
Food and Machinery
The structure and characteristics of nano-antibody and their applications in the detection of mycotoxins, pesticide and veterinary drug residues, small molecule toxic substances and other small molecule pollutants were introduced, and the development direction of nano-antibody in biological detection technology and diagnosis research was prospected.
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill,
2023
Fuzhou University Zhicheng College, Fuzhou, Fujian 350102, China
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao
Food and Machinery
Objective: This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate. Methods: Papain, cellulase and pectinase were prepared in mpapain∶mcellulase∶mpectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A. blazei. Response surface test was used to optimize the enzymatic hydrolysis process of A. blazei. Results: The optimal conditions of compound enzyme hydrolysis were as follows: compound enzyme dosage 0.5%, pH 6.2, hydrolysis temperature 49 ℃, hydrolysis time 147 min. Under these conditions, when the concentration of A. blazei …
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control,
2023
Electronic Engineering College, Guangxi Normal University, Guilin, Guangxi 541004, China; Teachers College for Vocational and Technical Education, Guangxi Normal University, Guilin, Guangxi 541004, China
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao
Food and Machinery
Objective: In view of the technical problems such as low efficiency and difficult automatic control of the automatic powder production line for factory rice noodle production. Methods: This research proposed a multi-station automatic powder loading system based on fuzzy control, selecting the deviation E1 between the detected value of the powder height and the preset value, the deviation change rate EC1 and the deviation between the current position of the powder loading car and the position to be loaded. The absolute value E2 was used as the input variable, and the motor speed U1 and the …
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed,
2023
School of Mechanical Engineering, Wuhan Light Industry University, Wuhan, Hubei 430023, China
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang
Food and Machinery
Objective: This study aimed to investigate the factors influencing the oil yield of rapeseed during pressing in a double screw oil press. Methods: To simulate the pressing process of rapeseed and to explore the effects of two factors, the speed of the press screw and the porosity, on the oil yield. Results: The oil yield of rapeseed was linearly related to the porosity, and a larger porosity, was associated with a lower oil yield. Moreover, the oil yield was negatively related to the speed of the press screw. Conclusion: The oil yield of rapeseed was highest when the porosity was …
Design Of Real-Time Detecting System For Grain Moisture In Dryer,
2023
School of Electrical Engineering and Automation, Anhui University, Hefei, Hunan 230601, China
Design Of Real-Time Detecting System For Grain Moisture In Dryer, Hu Yong, Jiang Yong-Cheng
Food and Machinery
Objective: To reduce grain mildew caused by high water content in storage. Methods: The function model of water content and detection frequency is determined by data measurement in multiple sites. A real-time monitoring system of grain moisture value in the dryer was designed based on STM32 microcontroller. Through the design of parallel plate sensor to detect the change value of capacitance of grain with different moisture content, through the hardware circuit to convert the capacitance value into frequency value. Through the single-chip microcomputer calculation can get the real-time moisture content of grain inside the dryer, and then through RS485 communication …
Finite Element Analysis Of Box Grid Magnetic Iron-Separator And Its Application In Milk Powder Production,
2023
Key Laboratory for Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Heilongjiang Feihe Dairy Co., Ltd., Qiqihar, Heilongjiang 161005, China
Finite Element Analysis Of Box Grid Magnetic Iron-Separator And Its Application In Milk Powder Production, Cheng Jian-Bo, Chen Bao-Ku, Li Hui, Guo Lin, Wang Yan, Sun Li-Rui
Food and Machinery
Objective: The optimal design scheme of box grid magnetic iron-separator in milk powder production process was explored. Methods: In this study, the working principle of the box grid magnetic iron-separator was explored by using the finite element simulation analysis method under real production conditions in a fully simulated milk powder plant. Through the single factor test, the effects of material drop height, the type of metal foreign matter, the field strength, and the net distance of the magnetic bar on the effective interception rate of the box grid magnetic iron-separator were explored, and the design solution was optimized by using …
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice,
2023
State Key Laboratory of Functions and Applications of Medicinal Plants, Guiyang, Guizhou 550014, China; The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, Guizhou 550014, China
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Food and Machinery
Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug …
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi,
2023
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China; Heilongjiang Key Laboratory of Forest Food Resources Utilization, Harbin, Heilongjiang 150040, China
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Food and Machinery
Objective: In order to reuse the Areca catechu by-product—A. catechu pedicle, and improve the quality of mycelium of edible fungi, the effect of the pedicle aqueous extract on the liquid fermentation of edible fungi was investigated. Methods: Pleurotus ostreatus, Pleurotus citrinopileatus Singer, and Flammulina velutiper were selected as the test strains, and the effects of the addition of A. catechu pedicle aqueous extract on the quality of mycelium and the activity of enzymes related to the growth and metabolism of the three strains were investigated, by using mycelial growth rate, biomass, mycelial active ingredients and antioxidant activity as indicators. Results: …
The Nutritional Components And Health Benefits Of Zizania Latifolia,
2023
College of Science and Technology, Jiangsu College of Tourism, Yangzhou, Jiangsu 225007, China
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
Food and Machinery
This review summarized the domestic and abroad research progress of Zizania latifolia in recent years, from the aspects of its nutritional components, health effects, bioactive mechanisms and future research priorities. Moreover, the further research, development and comprehensive utilization of Z. latifolia were also prospected.
Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles,
2023
College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China; Guangxi Modern Sugarcane Industry Development Research Institute, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
Effects Of Soaking And Gelatinization Process On The Quality Of Semi-Dry Rice Noodles, Zhou Yong-Sheng, Li You, Zhao Hai-Yan, Long Yong-Yi, Jiang Cai-Yun, Cai Ji-Xiang
Food and Machinery
Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization temperature, gelatinization time and water addition amount on the cooking loss rate and texture characteristics were analyzed, and the better soaking process and gelatinization process were obtained. Results: Soaking temperature 40 ℃, soaking time 2 h, gelatinization temperature 90 ℃, gelatinization time 8 min, water addition 70% were the best process conditions. The semi-dry rice noodles prepared under the optimal process has better cooking …
Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses,
2023
Perfect 〔Guangdong〕 Co., Ltd., Zhongshan, Guangdong 528400, China
Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min
Food and Machinery
Objective: This study aimed to analyze the peptide composition and evaluate the reproducibility of the soybean oligopeptides. Methods: High performance liquid chromatography tandem high resolution mass spectrometry was employed for peptidomic analysis of the soybean oligopeptides prepared at the same condition at different batches. Generality and individuality of the samples were also discussed based on the heat map analysis and principal component analysis （PCA）. Results: About 1 000 peptides were identified from each of the materials and most of them were short peptides. From the set analysis, 101 peptides were found of detectability from all samples, but there were also …
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides,
2023
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Food and Machinery
In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.
Advances Of Multi-Omics And Its Research Progress In Food,
2023
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Food and Machinery
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism …
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate,
2023
School of Basic Medical Sciences, Wannan Medical College, Wuhu, Anhui 241002, China
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Food and Machinery
Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca2+ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. …
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method,
2023
Beijing Agricultural Product Quality and Safety Center, Beijing 102629, China
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen
Food and Machinery
Objective: To determinate the residues of altrenogest in porcine edible tissues （muscle, liver, fat）, a high performance liquid chromatography-tandem mass spectrometry （LC-MS/MS） method was established. Methods: The samples were hydrolyzed with β-glucuronidase/arylsulfase, extracted by acetonitrile （ACN）, purified by PRiME HLB solid phase extraction column. LC separation was performed with Waters UPLC BEH C18 reversed-phase chromatography with a linear gradient elution of acetonitrile （ACN）-0.1% formic acid （FA） as the mobile phase. The samples were detected by electrospray in positive ion mode. Results: The pregnancin in tissues were quantified in the range of 1～50 μg/L with good linearity and high linear …
