Research Progress Of 3d Printing Of Cereal-Based Materials,
2022
National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122 , China
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Food and Machinery
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef,
2022
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134 , China ；Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134 , China
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons …
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room,
2022
School of Mechannical Engineering, Hebei University of Technology, Tianjin 300401 , China
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Food and Machinery
Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—ɛturbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to …
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus,
2022
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages,
2022
Guizhou Livestock and Poultry Germplasm testing Center, Guiyang, Guizhou 550018 , China ；Guizhou University, Guiyang, Guizhou 550025 , China
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Food and Machinery
Objective:The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry (GC-MS) techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A …
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles,
2022
College of Agriculture, Yanbian University, Yanji, Jilin 133002 , China
Screening, Identification And Characteristics Of Acid-Tolerant Lactic Acid Bacteria In Low-Salt Pickles, Sun Xi-Han, Cui Cheng-Bi, Qi Shi-Bo, Qi Xin
Food and Machinery
Objective:This study focused on screening lactic acid bacteria strains with potential probiotic properties. Methods: Five strains of acid-tolerant lactic acid bacteria were screened from twelve low-salt pickles with salt content ≤6%, identified by 16S rDNA, and their probiotic properties were studied. Results: The five strains were Leuconostoc mesenteroides J2, Lactobacillus paracasei N6, Lactobacillu paraplantarum F8, Weissella cibaria M1 and Weissella cibaria M12. Among them, the relative growth rates of L. paracasei N6, W. cibaria M1 and W. cibaria M12 in pH 4.0 medium were 84.23%, 78.32% and 76.29%, respectively, which had strong acid-tolerant capacity. After digestion with gastric fluid …
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein,
2022
State key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China ；College of Food Science andEngineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Food and Machinery
Objective:This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and emulsifying characteristics of pea protein were analyzed by chemical analysis. The microstructure of pea protein and its extrudates were observed by scanning electron microscope, and the secondary structure of the extrudates were analyzed by Fourier transform infrared spectroscopy. Results: After extrusion treatment, no significant difference was found in the color of pea protein, indicating that the pea protein had a better product color …
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity,
2022
Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000 ,China ；Shaanxi University of Technology, Shaanxi Key Laboratory of Resource Biology, Hanzhong,Shaanxi 723000 , China ；National Engineering Research Center for Preservation of Agricultural Productsin Qinba Area Preservation Workstation, Hanzhong, Shaanxi 723000 , China ；Qinling-Bashan MountainsBioresources Comprehensive Development C.I.C., Hanzhong, Shaanxi 723000 , China ；Qinba State KeyLaboratory of Biological Resources and Ecological Environment, Hanzhong, Shaanxi 723000 , China
Isolation And Identification Of Endophytic Bacteria From Fresh Gastrodia Elata And Preliminary Study On Its Functional Activity, Sun Hai-Yan, Liu Xiao, Pei Jin-Jin, Hao Dan-Qing, Wang Er-Nan
Food and Machinery
Objective:This study aimed to elucidate the activities of endophytic bacteria and their metabolites of Gastrodia elata BI, and to provide theoretical reference for the development of new natural food antibacterial agents and antioxidants.Methods: The endophyte of fresh G. elata in Qinba area was isolated and purified by tissue homogenization and streaking method. The antibacterial, antioxidant and anti-tumor activities of the extract were determined. Furthermore, molecular biology identification was applied for the highly active strains.Results: In this study, four strains were isolated from the inside of fresh G. elata, among which, endophytic bacteria B1 and B2 have good …
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content,
2022
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201 ,China
Uhplc Profiling Of Onions From Two Origins And The Determination Of Prostaglandin A1 Content, Wang Xiao-Ting, Tan Chao, Wang Yan-Hua, Qin Tai-Feng, Zhang Nai-Ming, Li Fang-Yan
Food and Machinery
Objective:This study focused on the analysis and evaluation of the differences in the chemical composition of onions from different origins. Methods:Onions from two main production areas in North and South China (Yunnan and Heilongjiang) were used as raw materials, and the differences in chemical composition content and characteristic chemical composition prostaglandin A1 between the two production areas were analyzed by ultra-high performance liquid chromatography (UHPLC) combined with multivariate statistics. Results:A total of 73 peaks were identified by UHPLC, and the chemical contents of onions from two origins could be distinguished by orthogonal partial least square discriminant analysis (OPLS-DA), …
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut,
2022
Sichuan Light-industry Research & Design Institute Co., Ltd., Chengdu, Sichuan 610081 , China ；National Light Industry Food Quality Inspection Chengdu Station, Chengdu, Sichuan 610081 , China ；〖JP2〗Food Enterprise Quality and Safety Testing Technology Demonstration Center, Chengdu, Sichuan 610081 , China
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Food and Machinery
Objective:This study aims to explore the correlation between the types and contents of fatty acids and lecithin in fresh walnut.Methods:A kinds of 20 walnuts were selected from Chengdu in Sichuan Province. The method of the gas chromatography and the high performance liquid chromatography were used for quantitative determination. Correlation analysis and cluster analysis were used to analyze the results.Results:The fatty acid composition of 20 kinds of fresh walnut was the same basically, with significant differences in content (P＜0.05). Longnan 15 had the highest oleic acid content. The contents of linoleic acid, arachidonic acid and cis-11-eicosenoic …
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema,
2022
College of Agriculture, Guizhou University, Guiyang, Guizhou 550025 , China ；GuizhouKey Laboratory of Propagation and Cultivation on Medicinal Plants, Guiyang, Guizhou 550025 , China
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Food and Machinery
Objective:This study focuses on improving the comprehensive utilization rate of Polygonatum cyrtonema.Methods:The contents of total flavonoids, total saponins and total phenols from roots, stems, leaves, flowers and buds, of P. cyrtonema were determined. The scavenging rates of DPPH·, ·OH and nitrites in extracts of above tissue were measured and compared as well. Results:The contents of total flavonoids and total phenols five different kinds of non-medicinal tissue were in the same order, in which from highest to lowest was, leaves, buds, flowers, stems and roots, and the content of total saponins in flower was the highest In terms of …
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis,
2022
Hunan Traditional Chinese Medical College, Zhuzhou, Hunan 412012 , China
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Food and Machinery
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 …
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil,
2022
Huangmei County Public Inspection and Testing Center, Huanggang, Hubei 435501 , China
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Food and Machinery
Objective:Two kinds of titration methods (automatic potentiometric titration and indicator titration) of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil.Methods:CNAS-GL006 was used for the uncertainty component and extended uncertainty of the measurement results of the two titration methods.Results:The results showed that the standard solution was the main factor affecting the uncertainty of acid value (value) and peroxide value.Conclusion:The effects of the two titration methods on peroxide value and acid value (value) of edible oil is relatively small, and the appropriate …
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc,
2022
The Technology Center of Haikou Customs, Haikou, Hainan 570311 , China
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Food and Machinery
Objective:A HPLC method was established for simultaneous determination of formaldehyde, acetaldehyde and acrolein in food contact rubber gaskets.Methods:The migration test was carried out according to GB 5009.156—2016 by using 4% acetic acid aqueous solution, 10% ethanol aqueous solution, 20% ethanol aqueous solution, 50% ethanol aqueous solution and olive oil as food stimulants. After derivatization reaction, the samples were separated on Accucore RP-MS column with acetonitrile-water solution as mobile phase and detected by UV detector.Results:The results showed that the three aldehydes showed good linear relationship in the mass concentration range of 0.05~5.0 mg/L, with the correlation coefficients R≥0.998 …
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop,
2022
Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang, Jiangsu 212400 , China
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Food and Machinery
Objective:To monitor and control mold spores contamination effectively in food (beverage) processing workshops.Methods:The mold spores are enriched and classified by microfluidic chip, and the air aerosol was collected in 2~10 micron channel and prepared on film. Finally, spore images were taken by camera and electron microscope, and spores were detected, distinguished and counted by Canny algorithm.Results:Compared with the traditional falling plate method, the detection device designed in this paper could detect 103cell/mL mold spores sprayed in the air within 20 minutes.Conclusion:Using airborne UAV to detect mold pollution in food (beverage) processing workshop in the air …
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure,
2022
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Automatic Gluing Device For Food Equipment Pipeline And The Optimization Of Its Extrusion Flow Channel Structure, Yang Jin-Shan, Tang Xiao-Hua, Yang Si-Ping, Liu Xin
Food and Machinery
bjective:The adhesive layer of food processing and conveying pipeline winding and tropical surface adhesive was obtained. Methods:The silicone rubber constitutive model was obtained through rheological test, and POLYFLOW was used to simulate the silicone rubber extrusion flow process. Aiming at the gluing uniformity in the length and width direction of the heating belt, the extrusion test electromechanical system was developed to analyze the flow velocity and volume flow distribution characteristics under different channel outlet shrinkage section length and outlet thickness. The channel outlet structural parameters were optimized, The uniformity of adhesive layer was verified by gluing test, and the outlet …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration,
2022
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower,
2022
Information Science & Electronic Science Department, Jiamusi University, Jiamusi,Heilongjiang 154005 , China
Simulation Study Of Genetic Fuzzy Pid Cascade Control System For Soy Flour Spray Drying Tower, Tian Si-Qing, Li Li, Pan Jia-Qi, Hou Qiang, Xu Ying
Food and Machinery
Objective:This paper proposed a genetic fuzzy PID cascade control system. Methods:Taking the outlet temperature as the main control quantity and the inlet temperature as the secondary controlled quantity, a cascade control system was made. The genetic fuzzy PID controller was used to control the main loop, and the PI controller was used to control the secondary loop. Results:Compared with conventional PID control, the cascade genetic fuzzy PID control had the advantages of shorter regulation time, better robustness. Conclusion:The genetic fuzzy PID cascade control system for soy flour spray drying tower can improve the quality of soy flour …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices,
2022
College of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam,
2022
Beijing Agricultural Technology Extension Station, Beijing 100029 , China
Comparison Of Two Physical Presenation Methods For Fresh Cut Yam, Qian Jing, Man Jie, Wei Qiang, Lin Qiong
Food and Machinery
Objective:Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods:The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies (P≤0.05). On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness(200.34 N) was significantly higher than …
