Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting,
2021
School of Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei
Food and Machinery
Objective: In order to further improve the reliability and scientificity of tobacco usability evaluation results in threshing and re-drying process, and to enhance the value of tobacco purchased by cigarette enterprises. Methods: An optimal combination weighting method based on moment estimation theory was proposed to evaluate the availability of chemical components in tobacco leaves. First, based on the subjective and objective weights, with the objective of minimizing the deviation between the combined weights and the subjective weight, the relative importance coefficient of the subjective weights and objective weight was solved to determine the optimal combined weights of chemical indexes. Second, …
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage,
2021
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Food and Machinery
Objective：
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods,
2021
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Food and Machinery
The research progress in aptasensors for the detection of kanamycin residues in animal-derived foods was summarized. The principles of the colorimetric, fluorescent, electrochemical methods, and surface-enhanced raman scattering and so on were outlined. Then the advantages and drawbacks of the above detection methods, and aptamer sequences used were summarized. Moreover, the development of aptasensors for kanamycin detection was prospected.
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection,
2021
Wuxi City College of Vocational Technology, Wuxi, Jiangsu 214000, China
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Food and Machinery
This article reviews the principle and classification of molecularly imprinted sensors （MIS）, focuses on the research results and application status of MIS in mycotoxin detection, and provides reference for better application of MIS to its future development direction.
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids,
2021
Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Food and Machinery
In this review, the application of chromatographic techniques in the separation and purification of flavonoids was summarized. The usage of column chromatography, pre-high-performance liquid chromatography, thin-layer chromatography, supercritical fluid chromatography, high-speed countercurrent chromatography and a combination of multiple chromatography methods were also reviewed. The development direction of preparative liquid chromatography columns, the optimization of solvent system for high-speed countercurrent chromatography, and the use of multi-dimensional chromatography systems were prospected.
Research On Functional Activities Of Organic Acids In Edible Plant Ferment,
2021
School of Public Health and the key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Food and Machinery
The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.
Research Progress On The Application Of Blending Automation In The Production Of Baijiu,
2021
School of Automation and Information Engineering, Sichuan University of Light Chemical Technology, Yibin, Sichuan 644000, China; Sichuan Provincial Key Laboratory of Artificial Intelligence, Yibin, Sichuan 644000, China
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Food and Machinery
The article briefly describes the blending process and its importance in the production process of Baijiu, and elaborates on the current status of the application of blending recipes, automation control, computers and other technologies in the blending of Baijiu; addresses the current difficulties in blending research and implementation, summarises the shortcomings at this stage from both the researcher's and the company's perspectives, and provides an outlook on future directions for improvement.
The Development Experience And Enlightenment Of American Nutrition Facts Panel,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav,
2021
Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing
Food and Machinery
Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among …
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network,
2021
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui
Food and Machinery
Objective: The simulation and prediction model between the process of silk making and the quality of finished tobacco was established. Methods: The average influence value method was used to screen the process parameters in the process of making silk, and then a simulation model of the key process parameters of the silk and the quality of the final tobacco was constructed through the Back-Propagation neural network. Results: Comparing the simulated data with the measured data, the average relative error of the simulated prediction of the filling value was 3.16%; the average relative error of the simulated prediction of the whole …
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation,
2021
School of Economics and Management, Huanghe Jiaotong University, Zhengzhou, Henan 454950, China
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation, Li Xia, Lu Yue, Li Feng-Ting, Wang Pei-Pei
Food and Machinery
The paper proposed that branded leisure food companies should keep up with the pace of business model innovation, reduce production costs, expand product sales channels and improve logistics efficiency by analyzing the problems of traditional Branded Leisure Food Supply Chain（BLFSC） under the E-commerce model. Additionally, it is pointed out that branded leisure food companies urgently need restructure and improve the overall circulation efficiency of BLFSC under the background of innovative business models.
Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years,
2021
Mississippi State University
Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years, Ruiqi Chen
Theses and Dissertations
Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca2+ and Mg2+ content were determined. The result showed that A3 subunit content was …
Implementing Food Science-Based Instruction In Career Technical Education Courses,
2021
Mississippi State University
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Theses and Dissertations
Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region,
2021
Chapman University
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears,
2021
Chapman University
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Food Science (MS) Theses
The objective of this study was to investigate the effects of gamma and x-ray treatment on ‘Bartlett’ pear physiology during postharvest storage. Freshly harvested ‘Bartlett’ pears were irradiated with gamma irradiation at 0.412 and 0.819 kGy and x-ray irradiation at 1.03 and 1.94 kGy, then stored at 0-1 ⁰C and 95% relative humidity. The pears were removed from cold storage at 45 and 75 days and allowed to ripen at room temperature for four and two days, respectively. Respiration rate and ethylene production were measured during fruit ripening. Color, firmness, titratable acidity, soluble solids contents, and occurrence of superficial scald …
The Electrification Of The Kitchen: On The Energy Consumption Of Common Electric Cooking Appliances,
2021
University of Arkansas, Fayetteville
The Electrification Of The Kitchen: On The Energy Consumption Of Common Electric Cooking Appliances, Hozen Ricchie Rose Asok Rose
Graduate Theses and Dissertations
In developed countries, electricity has been gaining popularity as a source of energy for meal preparation. Utilizing electricity produced from renewable resources along with efficient electrical cooking appliances could result in sustainable clean cooking. The first objective of this research was to study the efficiency of common electrical cooking appliances—namely induction, resistance plate, resistance coil, infrared, and electric pot— by the water boiling test and the simmering test. The induction and electric pot were observed as the most efficient devices for the water boiling test. For simmering, which mimics many cooking processes, the electric pot and resistance coil were the …
Characterization Of Dirt On White-Shelled Table Eggs Through Image Analysis [Research Note],
2021
Department of Food Science and Nutrition, College of Home Economics, University of the Philippines - Diliman, Diliman, Quezon City, 1101 Philippines
Characterization Of Dirt On White-Shelled Table Eggs Through Image Analysis [Research Note], Maria Patricia Azanza, Dominic Panaligan, Bryan Kenneth Desierdo
The Philippine Agricultural Scientist
The study reports the laboratory-scale use of image analysis to categorize dirty white-shelled table eggs. Data generated from image analysis were subjected to statistical analysis and compared with established standards categorizing dirty white-shelled table eggs for washing and sanitation or for use in food processing. The average Quartile 1 (2.49%) and Quartile 3 (9.28%) values of percent surface dirt were found to be proximate to quality standard guidelines values of ≤ 3.12% and < 10% from USDA (2000) and PNS (2005), respectively. These limits were recommended as possible guidelines for classifying eggs into those that are acceptable as table eggs, acceptable for processing with washing and sanitation, and unacceptable for food use.
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note],
2021
Department of Arid land Agriculture, Faculty of Meteorology, Environment and Arid land Agriculture, King Abdulaziz University, P.O.Box. 80208, Jeddah, Saudi Arabia
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi
The Philippine Agricultural Scientist
Limes undergo internal metabolic changes during storage at ambient, resulting in rind disorders and green color fading that decrease consumer preferences and market demand. To elucidate the effects of exogenous 24-epibrassinolide (EBR) and chitosan (CT) treatments on the postharvest quality of citrus fruit, freshly harvested mature-green ‘Balady Banzahir’ limes were dipped for 15 min in 20 μM EBR and 1% CT alone or in combination and kept at ambient (23 ± 1°C and 60 – 70% RH) for 20 days. EBR or CT treatments retained fruit quality during shelf life as shown by higher green peel color (lower a* values), …
Data Analytics For Sustainable Food And Agriculture Systems,
2021
University of Arkansas, Fayetteville
Data Analytics For Sustainable Food And Agriculture Systems, Megan Lord Reavis
Graduate Theses and Dissertations
The increasing concentration of anthropogenic greenhouse gases in the atmosphere is altering the climate, posing a serious threat to global agriculture and food security. Agriculture and food production contribute a quarter of all GHG emissions produced, so there is a critical need to limit emissions in this area while increasing food production to feed the anticipated 10 billion people by 2050. To address the needs of the future, data-driven solutions are needed to guide decision-making and provide support for actionable climate mitigation and survival strategies. Research efforts must be focused on analyzing problems on multiple scales, identifying new ways to …
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability,
2021
Utah State University
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Process Cheese is manufactured by grinding, mixing, and heating with agitation one or more of the same varieties of natural cheese with an emulsifying agent to create a cheese with desirable properties. After process cheese is made, it is often sliced or shredded. Some of its properties affect how well it can be sliced or shredded and can lead to loss of material due to cheese sticking to equipment or being too crumbly. The loss of material, called wear behavior can incur significant losses to cheese manufacturing operations. The purpose of this study was to produce process cheese formulations with …
