Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc,
2023
Hunan Betel Nut Processing and Food Safety Engineering Technology Research Center, Xiangtan, Hunan 411100 , China ；Testing Center, Hunan Bingzhilang Food Science and Technology Co., Ltd., Xiangtan,Hunan 411100 , China
Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc, Yuan He, Xiao Xiao-Yi, Liu Jia, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
According to GB 5009.28 2016 "National Standards for Food Safety Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods " of High Performance Liquid Chromatography, established an uncertainty evaluation method for the determination of benzoic acid, sorbic acid and saccharin sodium in Areca catechu L. by HPLC, comprehensively investigates the sources of uncertainty in the whole measurement process, and analyzes and quantifies it. The expanded uncertainty of benzoic acid, sorbic acid and saccharin sodium in the sample is 0.004 10, 0.030 7, 0.200 g/kg, respectively. The main source of uncertainty for the detection in Areca catechu L. is …
Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine,
2023
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040 , China ；Sanxia Tobacco Factory, China Tobacco Hubei Industrial Co., Ltd., Yichang, Hubei 443100 , China
Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine, He Ren, Tian Jing, Bi Jun-Yi, Tang Shi-Xiang
Food and Machinery
This article utilizes the spring ball locking structure to design a fast tear-tape roll positioning device. The application results of this device show that the tear-tape roll replacement time of the operator’s is shortened from 90 s to 24 s, and the frequency of use failures caused by the inadequate locking of the tear-tape roll is reduced from 1.4/week to 0/week, which effectively improves the operation efficiency of equipment and the stability of cigarette packaging quality.
Effect Of Electron Beam Irradiation On Storage Of Areca Taro,
2023
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 548299 , China
Effect Of Electron Beam Irradiation On Storage Of Areca Taro, Sun Da-Yang, Shang Fei-Fei, Pan Zhong-Tian, Xie Yu-Hua, Liu Yan, Deng Chun-Li, Song Mu-Bo, Duan Zhen-Hua
Food and Machinery
In this study, the areca taro was treated by high energy electron beam with irradiation dose of 0.1,0.3,0.5,0.7, and 1.0 kGy. The effects of different irradiation doses on areca taro storage and antioxidant enzymes were studied. The results showed that low-dose electron beam irradiation could significantly reduce the decay rate of areca taro and better control the germination, and had little effect on the hardness, color and sensory quality. Meanwhile, they could maintain the activities of peroxidase, glutathione reductase and catalase. Among them, 0.1~0.5 kGy could be used as a suitable dose for irradiation storage of areca taro.
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast,
2023
Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou,Fujian 363000 , China
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun
Food and Machinery
Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a …
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds,
2023
College of Marine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui
Food and Machinery
Based on purine metabolism and the pathway of uric acid, four kinds of uric acid-lowering modes and mechanisms of natural bioactive compounds were summarized, mainly analyzed the uric acid-lowering modes and research results of natural extracts, protein enzymatic hydrolysates, polypeptides, probiotics and other active compounds. It is provided guidance for the development of medicinal resources, medical auxiliary food and natural anti-gout drugs.
Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion,
2023
College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion, Jun-Jie Hu, Yan Li, Huan-Huan Cui
Food and Machinery
In this study, the in vitro digestion model was used for investigating the impacts of the application of Mono-, Di-glyceride (MDG) and phospholipid (PL) in the infant formula model emulsions on the bioaccessibility of lipophilic nutrients (vitamin D, carotenoids) contained in the formula. The addition of MDG/PL were found to significantly facilitate the micellization of lipophilic nutrients contained in the infant formula-based emulsion system at the simulated small intestine stage and led the digestion behavior more similar to human breast milk. The higher micellization rate resulted in higher absorption efficiency and higher bioavailability of liphophilic nutrients in the infant formula. …
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread,
2023
Guangdong Guangyi Science & Technology Industry Co., Ltd., Dongguan, Guangdong 523075 , China
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He
Food and Machinery
Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes,
2023
College of Food Science and Engineering, Beijing Agricultural College, Beijing 102206 , China ；Beijing Research Center for Agricultural Standards and Testing, Beijing 100097 , China
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Food and Machinery
In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed …
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network,
2023
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network, Shi-Da Zhao, Shu-Cai Wang, Zhen-Qiang Li, Yan Chen
Food and Machinery
Accurate identification of lamb rib area is an important content in the research of sheep carcass intelligent cutting equipment. Aiming at the problem that the color, texture and other characteristics of the carcass of the split half sheep are not obvious, and it is difficult to achieve accurate segmentation of the rib area, this paper takes the sheep rib as the research object, and proposes a sheep rib based on U-shaped convolution neural network Row image segmentation algorithm. First, collect sample images of lamb ribs, used image augmentation technology to expand the image data, and after normalization, established a lamb …
Pitch Design And Simulation Analysis Of Variable Pitch Spiral Structure,
2023
School of Mechanical and Electrical Engineering, Henan University of Technology,Zhengzhou, Henan 450001 , China
Pitch Design And Simulation Analysis Of Variable Pitch Spiral Structure, Fei-Xiang Li, Xiang-Dong Zong, Yong-Xiang Li, Jun-Hui Fu
Food and Machinery
A new design method of spiral structure with equal diameter and variable pitch is proposed to improve the spiral feeding accuracy of wheat flour. Solidworks software is used to establish a three-dimensional model and the wheat flour material is used for discrete element simulation to observe the feeding amount and feed opening of the spiral feed section. The stability of the flow rate is compared with the conventional equal-diameter variable pitch spiral structure. The tests shows that, compared with the existing equidistant spiral structure, the experimental design of the variable pitch spiral feed section is uniformly fed at the same …
Packaging Design Of Dong Culture Based On Eye-Tracking Technology,
2023
Academy of Fine Arts, Guizhou University, Guiyang, Guizhou 550025 , China
Packaging Design Of Dong Culture Based On Eye-Tracking Technology, Shuo Yang, Chao Zhang, Xiao-Jun Zhu
Food and Machinery
This study taking the Dong nationality as an example, ethnic elements of Dong and eye-tracking experiments were combined. Integration analysis of consumer perceptual imagery evaluation of cultural elements, which clarifies that the Dong ethnic elements had unique visual symbol characteristics with disseminating value. From the perspective of modern aesthetics, the design of drinking water was integrated with the elements of ethnic symbols. Furthermore, the Dong people’s exclusive packaging language could lay the foundation to provide a reference method for contemporary ethnic food packaging design, as well as arousing consumers’ attention and aesthetic tasting ethnic culture.
Effect Of L-Cysteine Hydrochloride On The Contents Of Four Toxic Aldehydes And Fluorescent Ages In Biscuits,
2023
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510000 , China
Effect Of L-Cysteine Hydrochloride On The Contents Of Four Toxic Aldehydes And Fluorescent Ages In Biscuits, Ting Weng, Jie Zheng, Cai-Huan Huang, Shi-Yi Ou
Food and Machinery
In the current study, different levels of L-cysteine hydrochloride (0.3, 0.6, 1.0, 1.5 g/kg) were incorporated in dough for the preparation of biscuits to investigate the effect of L-cysteine on the appearance and the content of four toxic aldehydes and fluorescent advanced glycation end products(AGEs) in biscuits. The results showed that the addition of L-cysteine hydrochloride brightened the color of the biscuits, and cause a slight decrease in pH values. The incorporation of L-cysteine hydrochloride significantly decreased the content of 5-hydroxymethyl furfural(HMF), 3-deoxyglucosone(3-DG), glyoxal(GO), methylglyoxal(MGO) and fluorescent AGEs in biscuits in a dose-dependent manner. The addition of L-cysteine at the …
Preparation And Structural Characterization Of Zinc-Binding Antioxidant Peptides From Corbicula Fluminea Hydrolysate,
2023
Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Preparation And Structural Characterization Of Zinc-Binding Antioxidant Peptides From Corbicula Fluminea Hydrolysate, Jing-Jing Liu, Yun-Tao Xu, Chen-Hui Zhu, Qian-Qian Huang, Yao-Ping Han, Xue-Feng Wang, Ran Zhang, Yang-Jun Dai
Food and Machinery
Using clam meat as protein source, the hydrolysate was obtained by enzymehydrolysis with neutral protease. Antioxidant peptides were then separated and purified from the enzymatich-ydrolysate of Corbicula flumineaby using glucose gel G-50. Zinc-binding antioxidant peptides were prepared according to optimal process. Qualitative analysis of chelate products was carried out byninhydrin method and sodium sulfide method. Ultraviolet spectra, Fourier infrared and fluorescent light spectra, X-radiation diffraction and scanning electron microscopy were applied to predict the structure of the chelate products. The results showed that the product powder is a kind of polypeptide zinc chelate. The carboxyl, amino and amide bonds of …
Determination Of Theresidual Volatile Phenols In Fish Meat And Its Products By The Flow Injection Spectrophotometric,
2023
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075 , China ；HubeiProvincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan,Hubei 430075 , China
Determination Of Theresidual Volatile Phenols In Fish Meat And Its Products By The Flow Injection Spectrophotometric, Yin-Qi Cheng, Xin Zheng, Di Liu, Hao Feng, Ying Zhu, Qing-Zhi Peng, Tao-Hong Zhou
Food and Machinery
Using flow injection analysis technology, online distillation, extraction, and color development, a continuous flow analysis method for rapid determination of volatile phenol residues in fish meat and its products was established. The results showed that the linear range of the established detection method was 0.00~40.00 μg/L, with the correlation coefficient r=0.999 9, the detection limit of the method is 0.030 mg/kg, with the RSD ranging from 0.952% to 6.543% (n=11). The standard recovery rate was 72.000%~90.827%. Compared with the standard method, this method had the advantages of accuracy, efficiency, simplicity, and environmental protection, and was suitable for the promotion and …
Precise Positioning Of Micro Parts Based On Focusing-Zernike Matrix Algorithm,
2023
Zhumadian Vocational and Technical College, Zhumadian, Henan 463000 , China
Precise Positioning Of Micro Parts Based On Focusing-Zernike Matrix Algorithm, Ya-Jun Zhang
Food and Machinery
In order to improve the precise positioning of micro parts, focusing-Zernike matrix algorithm were proposed. Firstly, coarse and fine combination focus function was established based on the Krisch edge detection operator and Sobel method. Secondly, focusing window was selected dynamically, and the factor was corrected target size of clarity evaluation function, focus direction was judged by improved hill-climbing algorithm. Thirdly, improved Zernike moment was determined the maximum circumscribed unit circle based on the normalization of the target point, and the pixel was judged edge point using edge parameters, then the process was given. Experimental simulation was done by the automatic …
Expression, Strengthening And Development Of Color Association In Food Packaging Design,
2023
School of Fashion Design, Shanghai Institute of Visual Art, Shanghai 200438 , China
Expression, Strengthening And Development Of Color Association In Food Packaging Design, Li Xia
Food and Machinery
Food packaging with strong color association can not only transmit food information, but also let consumers understand the cultural connotation behind the product and attract consumers' attention. Taking the associativity of color as the starting point, analyzing the color elements in food packaging based on the relevant theories of color psychology, enhancing the color impact of modern food packaging design, and enhancing the visual experience of consumers, with creating more social value, optimize the color experience of consumers and provide color services for brand extension.
Optimization Of Extraction Process Of Lignans And Polyphenols By Ultrasonic Wave Assisted Extraction From Cinnamomum Camphora,
2023
School of Food Science and Technology, Henan Institute of Science and Technology,Xinxiang, Henan 453003 , China
Optimization Of Extraction Process Of Lignans And Polyphenols By Ultrasonic Wave Assisted Extraction From Cinnamomum Camphora, Hai-Xu Zhou, Mei-Yu Xie, Han Gao, Bo Li, Tong-Chao Su, Zhong-Hai Li
Food and Machinery
Response surface methodology (RSM) based on Box Behnken Design (BBD) was employed to optimize the extraction conditions including the liquid-to-solid ratio, ultrasonic time, ethanol concentration and extraction time. The optimized conditions were as follows: liquid-to-solid ratio 1∶22 (g/mL), ultrasonic time 3 min, ethanol concentration 80% and extraction time 78 min. Under these conditions, the experimental yield of lignans and polyphenol were 44.89 mg/g, 48.17 mg/g, respectively.
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Food and Machinery
In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the …
The Research Progress Of Ginseng Glycopeptide,
2023
Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, Jilin 130117 , China
The Research Progress Of Ginseng Glycopeptide, Ping Yu, Qing-He Zhang, Chang-Bao Chen, Ming-Yue Zhao, Yu Zhan, Lian-Yun Du
Food and Machinery
In this review, the methods of extraction and separation, detection and analysis, structure identification and functional activity of ginseng glycopeptide were summarized and its future development direction was prospected.
The Effects Of High-Pressure Microfluidization On The Properties Of Lotus Seed Starch-Glycerin Monostearin Complex,
2023
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China
The Effects Of High-Pressure Microfluidization On The Properties Of Lotus Seed Starch-Glycerin Monostearin Complex, Yi-Xin Zheng, Ze-Bin Guo, Yi Zhang, Bao-Dong Zheng, Shao-Xiao Zeng, Hong-Liang Zeng
Food and Machinery
In order to investigate the effects of microfluidization in different pressure combined with pullulanase debranching treatment on the structural properties and starch composition of lotus seed starch-glycerin monostearin complex, the determination of amylose, complex index, crystal structure, microstructural morphology and starch composition were discussed and analyzed. The results showed that the appropriate microfluidization conditions were more conducive to exert the debranching of pullulanase and facilitate the formation of lotus seed starch-glycerin monostearin complex. 80 MPa of microfluidization condition contributed to the crystal structure of the starch complex developing in the direction of high-microcrystalline V6I-type, and the formation of …
