Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu,
2022
College of Bioengineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644000 , China
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Food and Machinery
This paper mainly summarized the research status of relevant detection technology in automatic liquor picking since the industrial revolution in China, and prospected its research and application. At the same time, the related research results of influencing liquor quality were summarized.
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk,
2022
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410127 , China ；Ausnutria Food and Nutrition Research Institute, Changsha, Hunan 410299 , China
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Food and Machinery
In this paper, the composition of protein, amino acids, fatty acids, minerals, vitamins and other nutrients in bactrian camel milk was discussed, and the research progress of the biological activities of camel milk and its enzymolysis products such as hypoglycemic, antibacterial, antiviral and antioxidant activities was summarized.
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality,
2022
College of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126 , China
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality, Huang Liping, Jin Xueyuan, Li Yong, Xue Jing
Food and Machinery
Objective:To improve the preservation quality of blueberry.Methods:Based on the influencing factors of the effective chlorine concentration, treatment temperature and soaking time of the SAEW, and the response value of the microbial sterilization rate on the surface of blueberries, the orthogonal test was used to optimize the process conditions. At the same time, the optimally treated blueberries and sterile water-treated blueberries (control group) were stored at (25±1) ℃, and the bad fruit rate, hardness, respiration strength, soluble solids content, titratable acid content, anthocyanin content, and malondialdehyde (MDA) content of blueberries were measured every 7 days.Results:The optimal …
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour,
2022
Electronic Engineering College, Guangxi Normal University, Guilin, Guangxi 541004 , China ；Teachers College for Vocational and Technical Education, Guangxi Normal University, Guilin, Guangxi 541004 , China
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao
Food and Machinery
Firstly, this paper expounds the research status at home and abroad of three key technologies in the production process of fresh and wet rice flour: efficient powder dispersion, accurate weighing and automatic packaging, and focuses on the key technical problems existing in the research and development of technology and mechanical equipment; Secondly, on the basis of summarizing the development level of existing technology and equipment, this paper further analyzes the main reasons for these problems. Finally, the development direction of three key technologies in the automatic production of fresh and wet rice flour is prospected from the aspects of production …
Safety Assessment Of Novel Foods And Food Proteins,
2022
University of Nebraska-Lincoln
Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …
Identification Of Gut Microbiome Composition Responsible For Gas Production,
2022
University of Nebraska-Lincoln
Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …
Workspace Simulation And Trajectory Planning Of Food Handling Robot,
2022
Industrial Manipulator Control and Reliability Technology Innovation Center of Hebei,Cangzhou, Hebei 061001 , China ；Industrial Manipulator Control and Reliability TechnologyInnovation Center of Cangzhou, Cangzhou, Hebei 061001 , China ；School of Electrical Engineering,Hebei University of Water Resources and Electric Engineering, Cangzhou, Hebei 061001 , China
Workspace Simulation And Trajectory Planning Of Food Handling Robot, Cai Guo-Qing, Hao Rui-Lin, Zhou Li-Jie, Shi Yan
Food and Machinery
Objective: Analyzed the workspace of 6-DOF food handling robot and planed the motion trajectory, so as to provide basis for the layout of food handling platform in workstation and the motion control of robot. Methods: Composition and structure of the robot were analyzed, the kinematics model was established, and the kinematics model was verified by MATLAB. Based on this, the workspace of the robot was modeled and solved, the working area of the robot was obtained, and the reasonable layout position of the food handling table was given; combined with the requirements of food handling task, a three-stage …
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch,
2022
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095 , China
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan
Food and Machinery
Objective:This study aimed to classify the mechanism of pullulanase-catalyzed hydrolysis of waxy rice starch under electric field treatment, by monitoring the changes in hydrolysis efficiency, pullulanase activity, and the structure and properties of waxy rice starch. Methods:The hydrolysis efficiency was determined, and the structure and thermal properties of hydrolysates were characterized, by using scanning electron microscope, X-ray diffractometer, differential scanning calorimeterand rapid viscosity analyzer. Results:Under the control of the following conditions, electric field with intensities ≤2.5 V/cm could increase pullulanase activity, accelerate the hydrolysis, induce the pores and cracks on the granule surface, increase the relative crystallinity, …
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine,
2022
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui
Food and Machinery
Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process. Methods: Black rice wine was treated with different microwave power, time and temperature. The contents of main phenols, organic acids, and esters in black rice wine treated by microwave technology were analyzed. Results: Microwave treatment could increase the contents of total esters, protocatechuic acid, gallic acid, syringic acid, acetic acid, ethyl valerate and ethyl acetate, reduce the contents of total phenols, total acids, caffeic acid, citric acid, tartaric acid, lactic acid and ethyl lactate, and have little effect on the contents …
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol,
2022
R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231 , China ；Xiangtan University, Department of Environment and Resources, Xiangtan, Hunan 411105 , China
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol, Zhang Hu, Duan Yuan-Xing, Zhao Yang, Li Shi-Wei, Yang Liu
Food and Machinery
Objective: To investigate the effect of moisture content of heated cigarette on releases of aerosol main components. Methods: Three different types of heated cigarettes were used to study the effects of moisture content of cigarette sticks on the release of main aerosol components by gas chromatography. Results: ① The equilibrium humidity was a positive correlation between the moisture contents of tobacco materials and releases of total aerosol particulate matters. ② The moisture contents of heated cigarettes stored at different equilibrium humilities had a great effect on releases of glycerol and nicotine in aerosol, but a small effect on release of …
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts,
2022
Beijing Key Laboratory of Functional Food from Plant Resources, College of Science and Nutritional Engineering, China Agricultural University, Beijing 100083 , China
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang
Food and Machinery
Objective: The study aimed to develop the vegetable value of common vetch (CV) and explore the effects of salt solution on phenolic accumulation and antioxidant activity in CV sprouts.Methods: The effects of NaCl stress and supplemental CaCl2 on free and combined phenolic accumulation in CV sprouts were analysed by UPLC in comparison with pea sprouts, soybean sprouts and mung bean sprouts. The changes of key enzyme activities and gene relative expression levels of PAL, C4H and 4CL, antioxidant enzyme activities and antioxidant activities were investigated under NaCl and CaCl2 treatments.Results: The total phenolics increased from (10.63±0.40) mg GAE/g …
Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms,
2022
Guizhou Testing Technology Research and Application Center, Guiyang, Guizhou 550014 , China
Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms, Huang Yong-Qiao, Ma Kai, Wu Xin-Wen, Gao Liang, Jian Yin-Chi, Lu Yao, Yang Chang-Biao
Food and Machinery
Objective: A rapid method for determination of bongkrekic acid in Auricularia auricular was developed using QuEChERS in combination with UHPLC-MS/MS. Methods: In this study, Several important experimental parameters, including type of extraction solvent, extraction time, adsorbent type and adsorbent dosage were effectively optimized using spiked samples. The sample were shaken with methanol containing 1% ammonia water, and then carried out by the C18 adsorbent purification.Results: The bongkrekic acid was determined within 4 minutes by negative ion multiple reaction monitoring mode analysis and external standard method. The linear range was 0.05~10.00 ng/mL (r＞0.998 3). The limit of detection (LOD) was …
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass,
2022
Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410000 , China ；Changsha County Inspection Center for Food and Drug Safety, Changsha, Hunan 410100 , China
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen
Food and Machinery
Objective:This study aimed to effectively improve the risk warning and quality and safety supervision of polycyclic aromatic hydrocarbons (PAHs) in spicy strip.Methods: The target compounds in the samples were extracted with acetonitrile and purified by QuEChERS, containing 100 mg N-propyl ethylenediamine (PSA), 100 mg octadecylsilane bonded silica gel (C18), and 1 000 mg neutral alumina adsorbent, and then were separated by DB-EUPAH column. It was detected by gas chromatography-triple quadrupole mass spectrometer with multiple reaction monitoring mode and matrix matching external standard method.Results: The 16 kinds of PAHs showed good linearity in the range of 0.005~0.500 μ …
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography,
2022
Changsha Institute for Food and Drug Control, Changsha, Hunan 410008 , China
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography, Zhong Fei-Fei, Lei De-Qing, Zhou Jin-Sha, Liu Bo, Wang Zi-Qing
Food and Machinery
Objective: A high performance liquid chromatography method was established for determination of four artificial sweeteners in syrups, i.e., acesulfame, saccharin sodium, aspartame and advantame.Methods:Acetonitrile was used as mobile phase A, and 0.02 mol/L ammonium dihydrogen phosphate (pH value adjusted to 5.5 by triethylamine) was used as mobile phase B. The gradient elution was conducted, with flow rate at 1.0 mL/min,and the column temperature was at 35 ℃; the detection wavelength was 214 nm, and sample size was 10 μL was loaded on the was Shiseido AQ-C18 column (4.6 mm×250 mm, 5 μm) A total of 45 …
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms,
2022
Administration for Market Regulation of Hunan Province Defective Product Recall Services Center, Changsha, Hunan 410111 , China
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi
Food and Machinery
Objective: Uncertainty assessment of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats by liquid chromatography-mass spectrometry was carried out, and the sources of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of test results.Methods: To establish a mathematical model for the uncertainty of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats, to analyze the factors that may introduce uncertainty in the detection process, and to evaluate each uncertainty component.Results: The contents of synthetic capsaicin, natural capsaicin and …
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters,
2022
Technology Center of China Tobacco Hubei Industry Limited-liability Company, Wuhan, Hubei 430040 , China
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui
Food and Machinery
Objective: In order to accurately and quickly discriminate cigarettes. Methods: After collecting the near-infrared spectra of different brands and reducing the interference factors through the spectral preprocessing method, the spectral pretreatment method, the population number of firefly algorithm (FA) and the number of iterations on the correct rate of cigarette classification were investigated by using firefly algorithm to optimize support vector machine (SVM) parameters. Results: The standard normal variable transformation (SNV) combined with the first derivative method (1D) was used for near-infrared spectroscopy preprocessing. Under the condition that the number of firefly populations was 20 and the number of iterations …
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System,
2022
School of Modern Post, Beijing University of Posts and Telecommunications, Beijing 100876 , China
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System, Weng Xun, Zhang Jing-Tian, Hu Xiao
Food and Machinery
Objective: Verify the feasibility of the task scheduling and algorithm test platform of the materials transportation robots system based on the actual order data. Methods: This paper discusses the design of simulation experiment through the independently developed platform, focusing on the typical scenarios of pharmaceutical logistics. Aiming at the logistics scenario of task allocation strategy of multi robot with task classification, the Memory Elite Population based Catastrophe Adaptive Large Neighborhood Search(MEPCALNS) algorithm is designed. Results: Compared with ALNS algorithm, the efficiency of MEPCALNS algorithm is increased by 3.16% on average. Conclusion: By means of algorithm optimization research and simulation operation …
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian,
2022
Central South University of Forestry & Technology, Changsha, Hunan 410004 , China ；Institute of Traditional Villages in Central South University of Forestry & Technology, Changsha, Hunan 410004 , China
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian, Qiu Zu-Zhou, Qian Hui, Liu Yun
Food and Machinery
In order to enhance the cultural value and design thinking of intangible cultural heritage food packaging design, and to spread the characteristics of traditional dwellings and traditional skills of intangible cultural heritage food, starting from cultural characteristics, architectural layout characteristics, architectural element characteristics and architectural color characteristics, Fujian Fuding white tea in east Fujian intangible cultural heritage food is the object of packaging design, which combines the characteristic elements of traditional residential buildings in eastern Fujian with the packaging design of local intangible cultural heritage food, and gives its packaging design significance and design strategy for feasibility design.
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products,
2022
Yantai Engineering & Technology College, Yantai, Shandong 264006 , China
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou
Food and Machinery
Objective: This study aimed to explore the changes of hygroscopicity and quality characteristics of different freeze-dried (FD) fruits and vegetables in the storage.Methods: Taking four kinds of fruits and vegetables, including potato, king oyster mushroom, apple and white radish, as the research objects, the changes of microstructure, hygroscopicity, color and texture characteristics of the four kinds of freeze-dried fruits and vegetables were observed, and the correlation analysis was conducted.Results: The results showed that the cell structure of fresh fruits and vegetables was plump and regular; The FD apple slices was observed with relatively complete tissue structure, thicker cell …
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum,
2022
College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Food and Machinery
Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …
