Food Processing Commons^™

The Protection Effect Of Dihydromyricetin And Its Acylated Derivatives On Oxidative Damage Of Hepatocytes, Du Bao-Shuang, Chen Shang-Wei, Li Yue, Zhu Song

Food and Machinery

Objective:This study aimed to investigate the protective effect of dihydromyricetin (DHM) and its derivatives on oxidative damage of hepatocytes.Methods:The hydrogen peroxide damage model of L02 cells was established. DHM derivatives with different lipophilicity were obtained by enzymatic acylation of DHM. The levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and mitochondrial membrane potential and Caspase 3 were measured to evaluate the protective effect of DHM and its derivatives on damaged hepatocytes.Results:Except for 3-O-lauroyl-DHM, the level of reactive oxygen species (ROS) the release of lactate …

Analysis Of Volatile Components Of Fermented And Soaked Bayberry Wine, Lu Jin-Hua, Xie Ding, Xian Ling-Zhi

Food and Machinery

Objective:Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine.Methods:Two different processes of fermentation and soaking were used to prepare bayberry wine, and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively.Results:A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines, including 18 alcohols, 19 esters, 9 aldehydes, 6 ketones, and 3 pyrazines and their derivatives, 1 acid, 3 others. The alcohols in fermented bayberry wine were more …

Comparative Study On Protein And Frying Characteristics Of Three Surimi, He Li, Li Xi-Mao, Hu Bing-Yue, Xie Dong-Fei, Hu Xiu-Ting, Luo Shun-Jing

Food and Machinery

Objective:The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods:The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver …

Selenium Amino Acids Speciation In Selenium-Enriched Agricultural Products And Their Distribution In Different Protein Components, Liu Wei, Yin Jin-Jing, Wu Mu-Ci, Yang Ning, He Jing-Ren, Zhang Rui

Food and Machinery

Objective:This study aimed to explore the distribution and speciation of selenium amino acids in different solubilized proteins of selenium-enriched broccoli, soybean, corn and barley seedlings.Methods:The contents of selenomethionine, selenocysteine, methylselenocysteine and selenethionine in four selenium-enriched cereals and cruciferous agricultural products were determined by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry. Moreover, the distribution characteristics of each selenium amino acid in albumin, globulin, gliadin and glutelin with different solubilized proteins were analyzed.Results:The content and distribution of selenium amino acids of the four selenium-enriched plants in different protein components were significantly different (P＜0.05). SeMet was …

Effects Of Different Drying Methods On The Reconstituability Of Kudzu Powder-Fatty Acid Complexes, Zhang Zhi-Lin, Zhang Xuan, Xu Yuan-Rui, Luo Shun-Jing, Liu Cheng-Mei

Food and Machinery

Objective:This study aimed to improve the reconstituability of kudzu powder.Methods:The kudzu powder-fatty acid complexes were prepared by different drying methods after co-gelatinization of kudzu powder with lauric acid, and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure, microstructure, bulk density, water absorption index and swelling power.Results: The drying method influenced the water absorption capacity of the complexes, there by affected the reconstituability of the complexes. Compared with oven drying and far-infrared drying, the complexes prepared by spray drying and freeze-drying had lower bulk density, more …

Effects Of Dehydration Methods On The Volatile Components Of Lemon Slices With Gc-Ims, Ding Sheng-Hua, Zhang Da-Li, Luo Yao-Hua, Li Xiang, Fu Fu-Hua

Food and Machinery

Objective:In order to investigate the effects of freeze drying (FD), air drying (AD), infrared drying (IRD) and vacuum drying (VD) on volatile components content of lemon slices.Methods:Gas chromatography-ion mobility spectroscopy (GC-IMS) was used in this study, and the principal components analysis was performed to analyze the volatile components of lemon slices exposed to different drying methods.Results:72 kinds of volatile components were detected in fresh lemon slices treated with FD, AD, IRD and VD, and their contents were different in the slices treated with FD, AD, IRD and VD, which influenced the flavor of lemon slices., …

Degradation Of Organic Pollutants Using A Photo-Enzymatic Cascade Process, Yu Xiao-Min, Pan Dai-Qing, Long Qing-Yun, Chen Xiao-Yang

Food and Machinery

Objective:A strategy of degrading organic pollutants using a photo-enzymatic cascade process was established, to avoid the problem caused by the use of H2O2 as oxidant in peroxidase-catalyzed reaction.Methods:After screening of photosensitizer, reaction pH and temperature, phenols and azo dyes can be degraded efficiently herein, by a combination of photo-catalytic H2O2 generation in situ and peroxidase-catalyzed oxidation.Results: 8 organic pollutions in different structure can be degraded with good to excellent degradation rate within 40 minutes. Moreover, the mechanism of this degradation process was proposed.Conclusion: Compared with classic methods of degrading organic pollutants, this photo-enzymatic cascade process …

Evaluation Of Uncertainty In The Determination Of Acid Scarlet Gr In Orange Juice By High Performance Liquid Chromatography, Yuan Yuan, Zeng Hui, Xiao Yan, Yang Li-Xia, Cui Xiao-Jiao, Yang Yun, Wu Hou-Lu

Food and Machinery

Objective:The uncertainty of the determination of acid scarlet GR in orange juice by high performance liquid chromatography (HPLC) was evaluated. The source of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of the test results.Methods:The mathematical model of uncertainty of acid scarlet GR content in orange juice was established. The factors that may introduce uncertainty in the detection process were analyzed, and the uncertainty components were evaluated.Results:The content of acid scarlet GR in self-made positive orange juice was 1.46 mg/kg, the expanded uncertainty was 0.11 mg/kg …

Arkansas Wheat Performance Tests 2021-2022, J. F. Carlin, R. B. Morgan, R. D. Bond, D. E. Moon

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station, Department of Crop, Soil, and Environmental Sciences. The tests provide information to companies developing varieties and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests are conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location …

Summaries Of Arkansas Cotton Research 2021, Fred Bourland

Arkansas Agricultural Experiment Station Research Series

While the basic growth and development of the cotton plant have not changed significantly in recent history, the business of cotton production is ever-changing. The last two years have seen us plant a crop just about as late as we thought possible, yet extended favorable conditions at season's end have been our salvation, helping to lead us to record yields. The economic environment over the last few years has been such that farmers need to produce record or near-record yields to advance. Unfortunately, production levels at the state yield average barely cover out-of-pocket expenses.

Great uncertainties exist for the upcoming …

Effectiveness Of Food-Grade Coating Treated Nets After Various Drying Methods At Controlling Mite Growth On Dry-Cured Hams, Sadie White

Theses and Dissertations

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics …

B.R. Wells Arkansas Rice Research Studies 2021, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 47.5% of total U.S. rice production and 47.8% of the total acres planted to rice in 2021. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

Application Of Microwave-Assisted Technology For Single-Pass Drying Of Rough Rice, Rebecca Mawusi Bruce

Graduate Theses and Dissertations

The 915 MHz industrial microwave is a novel technology that has the potential to achieve one-pass drying of rice within a short drying duration and reduce rice drying losses. However, processing recommendations for the commercialization of this technology for rice drying is lacking. The goal of this research is to provide processing conditions that are useful for the commercialization of the 915 MHz industrial microwave technology for rice drying. This was achieved by studying the impact of microwave specific energy and processing conditions such as harvest moisture content, milling duration, and aging on the physicochemical properties of a 915 MHz …

Increasing Rosella Farmers Capacity By Double Diamond Design Thinking Approach, Florence Pribadi, Muliasari Kartikawati, Juli Karijati Njoto, Nurul Illahi Kusuma Sari, Farah Shania Nur

ASEAN Journal of Community Engagement

Rosella (Hibiscus sabdariffa Linn) is a well-known family medicinal plant (Toga). Spoilage due to the weather, and the consequent low revenue gained from selling dried rosella are two of the main challenges currently being encountered by rosella farmers. Regardless of previously practicing community engagement including regular training from local authorities, farmers are still encountering difficulties to implement the training materials, consequently experiencing loss. Method incorporated in this community engagement is the double diamond design thinking that ensures putting the farmers first in all stages. Method chosen for drying rosella was a mixed solar dryer equipped with heating lamps …

Application And Risk Analysis Of Food Machinery Lubricants In China, Guo Jia, Lin Hong

Food and Machinery

The use and cognition of food mechanical lubricants in food processing enterprises in China were investigated. The standards and regulations related to food mechanical lubricants at home and abroad were summarized and compared. And the composition and possible hazards of food mechanical lubricants and common edible oil used for lubrication were preliminarily explored. The necessity and safety feasibility of correct and reasonable use of food grade lubricants in food processing were demonstrated, and suggestions for food enterprises to use food grade lubricants reasonably and legally were put forward.

Research Progress Of Protein-Based Plant Polyphenol Nano-Delivery Carriers, Chen Yang-Ling, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui

Food and Machinery

This review summarized the research progress on the preparation methods of nano-delivery systems, the types of proteins used to construct plant polyphenol nano-delivery carriers, and the modification of nano-delivery carriers by cross-linking agents domestically and internationally. The development of protein-based plant polyphenol nano-delivery carriers in the food field was also prospected.

Inhibitory Effect Of Sea Cucumber Coelomic Fluid Extracts On White Shrimp Autolysis, Nie Bin, Li Ao-Ting, Cui Xiao-Fan, Du Yi-Nan, Yan Jia-Nan, Wu Hai-Tao

Food and Machinery

Objective:In this paper, the inhibition of protein degradation in autolysis of white shrimp (Penaeus vannamei) surimi by extracts from the coelomic fluid of sea cucumber (Stichopus japonicus), a by-product of sea cucumber processing, was studied.Methods:The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay.Results:The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 ℃ for 2 h. The bond intensities of myosin heavy chain around …

Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang

Food and Machinery

Objective:This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins.Methods:Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis.Results:In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component …

Age Detection Of Mature Vinegar Based On Electronic Tongue And Electronic Nose Combined With Densenet-Elm, Wang Shou-Cheng, Yu Xue-Ying, Gao Ji-Yong, Wang Zhi-Qiang

Food and Machinery

Objective:In order to realize the rapid detection of the brewing age of mature vinegar.Methods:Electronic tongue (ET) and electronic nose (EN) combined with Densely Connected Convolutional Networks-Extreme Learning Machine (DenseNet-ELM) model were used to quickly detect the brewing age of mature vinegar. Two DenseNet models with different structures, ET-DenseNet and EN-DenseNet, were designed to extract the feature information of the electronic tongue and electronic nose signals respectively. And then the feature level information fusion method was used to obtain the fusion feature vectors of the two artificial sensory devices. Then Extreme Learning Machine (ELM) was used to classify …