Automatic Classification Of Banana Ripeness Based On Deep Learning,
2022
Guilin University of Technology at Nannning, Nanning, Guangxi 530001 , China
Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu
Food and Machinery
Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying …
An Improved Automatic Detection Model For Egg Defection Based On Yolov5,
2022
Shenyang Vocational and Technical College, Shenyang, Liaoning 110045 , China
An Improved Automatic Detection Model For Egg Defection Based On Yolov5, Yao Xue-Feng, Li Chao
Food and Machinery
Objective: To solve the problems of low detection efficiency and poor accuracy of existing automatic detection methods for egg defect images. Methods: Based on the egg detection system, an improved YOLOv5 automatic detection model was proposed. Added the lightweight network MobileNetv3 to YOLOv5 model to reduce the complexity of the model, and deleted the neck network and small target detection at the output end. Results: Compared with the traditional control method, this method can detect the surface defects of egg targets more accurately and efficiently, with the complexity of more than 35% reducing, the detection time of …
Effect Of Irradiation On Active Components Of Rhodiola Rosea Extracts And Their Hypoglycemic Ability,
2022
Agricultural College of Yanbian University, Yanji, Jilin 133002 , China
Effect Of Irradiation On Active Components Of Rhodiola Rosea Extracts And Their Hypoglycemic Ability, Qu Meng, Chang Yan-Qiu, Qi Xin, Cui Cheng-Bi
Food and Machinery
Objective: This study aimed to study the changes of active components in irradiated Rhodiola rosea extracts (RRE) and their hypoglycemic effect. Methods: Rhodiola rosea was irradiated with 60Co-γ rays at doses of 5, 10, 20 and 30 kGy, respectively. High performance liquid chromatography (HPLC) was used to analyze RRE compounds before (0 kGy) and after irradiation. The type 1 diabetic mouse models established by intraperitoneal injection of Streptozotocin (STZ) were given a gavage. The body weight, fasting blood glucose, food intake and water intake of mice were measured regularly. Oral glucose tolerance was measured on the last day, …
Extraction Process, Structural Characteristics And Biological Activity Of Mesona Chinensis Polysaccharide,
2022
College of Life Sciences and Technology, Lingnan Normal University, Zhanjiang,Guangdong 524048 , China ；School of Mechanical and Electrical Engineering,Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China
Extraction Process, Structural Characteristics And Biological Activity Of Mesona Chinensis Polysaccharide, Dong Wei, Ma Sheng-Jian, Guo Jun-Xian, Luo Hao, Tao Mei-Hua
Food and Machinery
Objective: This study focused on improving the extraction rate and application of Mesona chinensis polysaccharide (MCP). Methods: MCP was obtained from fresh M. chinensis by thermally alkaline extraction, protein removal by trichloroacetic acid and purification by dialysis bag. The chemical structure was analyzed by ultraviolet and infrared spectrum scanning, X-ray diffraction and SEM scanning. The antioxidant activity was determined by in vitro antioxidant capacity, and the antibacterial activity was determined by antibacterial experiment. Results: The optimal extraction conditions of MCP were solid-liquid ratio of 1∶5.47 (g/mL), soaking time of 10.71 min, sodium bicarbonate concentration of 1.64%. Under …
Analysis Of Protein Extraction And Antioxidant Activity Of Enzymatic Hydrolysates From Scallop Processing By-Products,
2022
School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410000 , China ；College of Life Science, University of Chinese Academy ofSciences, Beijing 101408 , China
Analysis Of Protein Extraction And Antioxidant Activity Of Enzymatic Hydrolysates From Scallop Processing By-Products, Guo Yu, Wen Shi-Yu, Ni Ce, Ou Xiao-Hui, Qu Ting-Min, Wu Ying, He Shu-Wen, Li Hong-Hui, Cui Bo, Cheng Yun-Hui, Wen Li
Food and Machinery
Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates …
Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder,
2022
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, Ang Yuan, Duan Xu, Cao Wei-Wei, Ren Guang-Yue, Wang Zhe, Li Lin-Lin
Food and Machinery
Objective: This study aimed to develop the application of egg yolk powder in the field of feed, functional food and biopharmaceuticals. Methods: Using fresh eggs as raw materials, yolk powder was prepared by spray drying, and the effects of different parameters on the content of yolk antibody (IgY), protein structure and functional properties of egg yolk powder were analyzed. Results: Considering the antibody content, physicochemical properties and functional properties of egg yolk powder comprehensively, when the inlet air temperature was 140 ℃ and the feed flow rate was 600 mL/h, the IgY content of egg yolk powder …
Preparation And Application Of Maillard Reaction Flavors Based On Cigar Tobacco Leaf Residues,
2022
Zhengzhou Tobacco Research of CNTC, Zhengzhou, Henan 450001 , China
Preparation And Application Of Maillard Reaction Flavors Based On Cigar Tobacco Leaf Residues, Xu Xiu-Juan, Wang Ai-Xia, Hu Shao-Dong, Shi Qing-Zhao, Yang Chun-Qiang, Ma Ji
Food and Machinery
Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated. The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated. Results: ① Based on sensory effects, the optimal reaction conditions for the Maillard reaction based on …
Progress In The Analysis And Detection Of Steroidal Hormones In Royal Jelly,
2022
Changchun University of Chinese Medicine, Changchun, Jilin 130000 , China
Progress In The Analysis And Detection Of Steroidal Hormones In Royal Jelly, Li Zheng, Yang Jing, Jiao Li-Li, Li Hui, Wu Wei
Food and Machinery
The rapid determination of steroidal hormones and their contents in royal jelly by molecular imprinting and high performance liquid chromatography-mass spectrometry (HPLC-MS) was reviewed. The research progress of liquid-liquid extraction, solid phase extraction, QuECHERS and other pretreatment methods, as well as HPLC-MS, gas chromatography-mass spectrometry (GC-MS), radioimmunoassay and enzyme-linked immunosorbent assay were introduced. The advantages and disadvantages of various pretreatment methods and analytical methods were analyzed and compared. Finally, the feasibility of using molecular imprinting technology and HPLC-MS to detect steroid hormones in royal jelly was prospected.
Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent,
2022
College of Life Sciences, Yantai University, Yantai, Shandong 264005 , China
Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent, Zhang Yi-Xin, Wu Xu-Ran, He Ruo-Han, Feng Shuo, Yang Feng-Qi
Food and Machinery
This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.
Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange,
2022
School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China ；Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 , China
Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange, Liu Dan, Guo Huan, Wu Di, Gan Ren-You
Food and Machinery
The new extraction technologies of citrus flavonoids in recent five years were reviewed, including low eutectic solvent extraction, subcritical fluid extraction and magnetic molecular blot selective extraction.the bioactivities and mechanisms of citrus flavonoids, such as antioxidant, anti-inflammatory, antibacterial, anti-obesity, anti-diabetes, anti-cancer, intestinal protection, cardiovascular protection, liver protection and neuroprotection, were also expounded, and suggestions for further study of citrus flavonoids were proposed.
Research Progress Of Mushroom Sauce,
2022
College of Food & Bioengineering, Henan University of Science &Technology, Luoyang, Henan 471003 , China
Research Progress Of Mushroom Sauce, Chen Jing, Tang Hao-Guo, Wang Jia-Kang, Yang Tong-Xiang, Ma Li-Ping
Food and Machinery
This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.
Research Progress Of Plant-Based Meat Products,
2022
Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
Research Progress Of Plant-Based Meat Products, Dou Kang-Ning, Zhao Yong-Gan, Jin Shao-Ju, Li Chao-Min, Deng Tong-Xing, Zhao Zhi-Jun
Food and Machinery
The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.
Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products,
2022
Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy ofAgricultural Science, Wuhan, Hubei 430064 , China ；Hubei Key Laboratory of Nutritional Quality andSafety of Agro Products, Wuhan, Hubei 430064 , China
Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products, Xia Hong, Liu Li, Peng Xi-Tian, Peng Li-Jun, Lin Chun
Food and Machinery
This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry,
2022
Freshwater Fishery Research Institute of Jiangsu Province, Nanjing, Jiangsu 210017 , China
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry, Zhang Qiu-Yun, Yang Hong-Sheng, Tan Xiu-Hui, Zhu Xiao-Hua, Chen Feng-Wei, Chen Hui-Min
Food and Machinery
Objective: This study aimed to eslablish a method for the determination of 15 benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Methods: The sample was extracted with acetonitrile solvent, and the extract was purified by solid phase extraction (Oasis PRIME HLB) column. After concentration, the mobile phase was used to determine the volume. The mobile phase consisted of 1% formic acid aqueous solution and acetonitrile solvent. The method was performed in multiple reaction monitoring (MRM) mode and quantified by internal standard method. Results: The results showed that the linear range of 15 sedatives …
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory,
2022
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong
Food and Machinery
Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is …
Effects Of Typical Hot Processing On The Quality Of Chestnut,
2022
Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Food and Machinery
Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods,
2022
Mississippi State University
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia
Theses and Dissertations
Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …
Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products,
2022
University of Nebraska-Lincoln
Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …
Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California,
2022
Chapman University
Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch
Food Science (MS) Theses
Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …
Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice,
2022
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños (UPLB), Laguna 4031, Philippines
Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice, Jonina Marie Tengco, Liezl Atienza, Maria Amelita Estacio, Mark Joseph Desamero, Roxanne Gapasin, Jonna Rose Maniwang, Katherine Ann Castillo-Israel, Rohani Navarro, Dianne Jane Sunico, James Ryan Aranzado, Ann Cayetano, Joan Delomen, Loraine Ancheta
The Philippine Agricultural Scientist
This study evaluated the safety of Bignay (Antidesma bunius (L.) Spreng cv. ‘Kalabaw’) fruits through a sub-acute oral toxicity test in male and female ICR mice. The evaluation was done through oral gavage of the aqueous fruit sample at 2,000 mg kg-1 body weight dose for 28 d. Results showed that there were no significant changes in feed and water intake of male and female ICR mice as compared to the control groups that received distilled water (p < 0.05). Blood chemistry and hematology values for all mice groups were comparable to the controls and published values. All mice groups also had appreciable body weight gain (10.89% – 21.69%) with zero morbidity and mortality. Lastly, the gross and microscopic examination of the brain, heart, lungs, GI tract, liver, spleen, and kidneys showed normal architecture and histology, suggesting that the fruits did not induce any morphological abnormalities. Results of this study showed that Bignay (cv. ‘Kalabaw’) fruits are safe for consumption with an LD50 of greater than 2,000 mg kg-1 body weight.
