Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology,
2022
The Art Department of Guangxi Educational College, Nanning, Guangxi 530023 , China
Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua
Food and Machinery
This paper analyzes the problems existing in the current packaging design of children's food in China, and studies the emotional value, intellectual value, information transmission value and brand value of story elements in the packaging design of children's food. Explores the specific application of story elements in the packaging design of children's food from three aspects, namely, the theme of the incident, the scenario of the story, and the plot design, with the help of several award-winning international packaging works in recent years.
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo,
2022
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui
Food and Machinery
Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), …
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata,
2022
Changchun University of Chinese Medicine, Jilin, Changchun 130117 , China
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming
Food and Machinery
Objective:This study focused on exploring thein vitrolipid-lowering efficacy of Puerarin lobata extract.Methods: The adsorption ratios of oil, cholesterol, sodium glycocholate and sodium taurocholate were evaluated by a multi index comprehensive scoring method to optimize the P. lobata alcohol extraction process using Box-Behnken response surface methodology with extraction time, extraction times and ethanol concentration as influencing factors.In vitro lipid-lowering activity was further validated by comparing the levels of TG and TC accumulation and the extent of intracellular lipid droplet accumulation in a model of human hepatoma (HepG2) fatty liver cells induced by palmitic acid (PA).Results: …
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves,
2022
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530000 , China
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong
Food and Machinery
Objective:In order to clarify the heat release behavior of neophytadiene under different conditions.Methods:Use Soxhlet extraction method, chromatography column method to extract and purify neophytadiene in tobacco powder, combined with IR, 1H NMR and MS spectrum technology, the structure was confirmed, and Py-GC/MS was used to analyze and study the pyrolysis products of neophytadiene under different conditions.Results:The performance of neophytadiene at different temperatures under anaerobic and aerobic conditions had good cracking thermal stability, and it can still maintain its original state at high temperature. The types of new phytadiene cracking products increased with the increasing …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread,
2022
School of Hotel Management, Guangzhou Huashang Vocational College, Guangzhou, Guangdong 513000 , China
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution,
2022
Shanghai Tobacco Group Co., Ltd., Shanghai 200082 , China
Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution, Luo Chang-Rong, Zhang Qian, Zhou Jin-Jie, Zhou Wei, Yin Qian-Qian
Food and Machinery
Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, …
Tomato Weight Prediction Based On Image Processing,
2022
Shanxi Agricultural University, Taigu, Shanxi 030801 , China ；Intelligent Equipment Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097 , China
Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing
Food and Machinery
Objective：A tomato weight detection method based on image processing was established to realize non-contact tomato weight detection. Methods：The binary image of tomato was obtained through image processing. The geometric features of tomato were extracted by pixel statistics and minimum circumscribed rectangle method, and correlation analysis was made between the characteristics and the real value of tomato weight, then the regression model of tomato weight detection with geometric features as parameters was established. Results：Compared with the real size of tomato, the measurement error of transverse and longitudinal diameter of Tomato by minimum external rectangle method was less than …
Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao,
2022
Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie
Food and Machinery
Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis,
2022
College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China ；Huaiyang Cuisine Industrialization Engineering Center, Yangzhou, Jiangsu 225127 , China ；Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127 , China
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen
Food and Machinery
Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …
Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes,
2022
Technology Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019 , China
Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan
Food and Machinery
Objective:In order to optimize the process parameters of tobacco sheet of heated cigarette. Methods:12 gradient grades of tobacco sheets with glycerol addition ratio of 5%~30% were prepared under laboratory conditions. The mass of moisture, nicotine and glycerol in heated cigarette smoke, filter condensation section and tobacco core section were detected by GC-TCD method. And the mass distribution characteristics of main components, release rate, filtration rate and transfer rate were analyzed. Results:When 5%~30% glycerol was applied to the heated cigarette tobacco sheets, the water release rate was 88.6%~92.3%, which was mainly distributed in the smoke and filter condensation …
Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry,
2022
Nice Detection & Technology Services Co., Ltd., Jiaxing, Zhejiang 314001 , China
Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng
Food and Machinery
Objective:The uncertainty of determination of Isocarbophos residues in tea by using QuEChERS-gas chromatography-tandem mass spectrometry techniqne was evaluated. Methods:Isocarbophos residues in tea was determined by using "GB 23200.113—2018 National food safety Standard-Determination of 208 pesticides and metabolites residues in plant origin-Gas chromatography-tandem mass spectrometry method", and factors in the determination of isocarbophos were analyzed by establishing a mathematical model, including sample weighing, volume, calibration of standard solutions, repeatability and recovery rate, etc.. Results:When the residual amount of isocarbophos in tea was 0.050 mg/kg, the expanded uncertainty was 0.007 mg/kg, and the determination result was expressed as:ω …
Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection,
2022
Jiangsu Dualix Spectral Imaging Technology Co., Ltd., Wuxi, Jiangsu 214000 , China
Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin
Food and Machinery
Objective: This study aimed to establisha rapid and accurate prediction method of lamb adulteration by using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imaging techniques.Methods: The data acquisition of lamb adulterated with different proportions of duck meat using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imagers was performed to compare the effect of partial least squares (PLS) modeling with different spectral preprocessing methods in the two band ranges. Then the normalized preprocessing method was selected in the visible-NIR band, and the standard normal variate transformation (SNV) preprocessing method was …
Construction And Application Of A Comprehensive Evaluation Index System For Food Safety,
2022
Tianjin Academy of Science and Technology for Development, Tianjin 300171 , China
Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi
Food and Machinery
Objective:This study aimed to build a unified and standardized comprehensive food safety evaluation index system. Methods: The research status of the comprehensive evaluation index domestic and abroad system of food safety were summarized from two levels of theoretical research and practical exploration. Results: Based on the analytic hierarchy process and Delphi method, a set of comprehensive evaluation index system of food safety with 6 criteria, 24 first-level indicators and 41 secondary indicators was constructed; this set of indicators combined with relevant statistical data was used to carry out an empirical analysis of the food safety situation in …
Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning,
2022
School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang
Food and Machinery
Objective：To realize the mechanization of quantitative cutting of fish before processing fish products. Methods:Obtained the fish contour data by linear laser scanning， the distribution of fish body weight with body length was obtained. The quantitative cutting models of fish body with fixed weight and equal weight were constructed, and the validity and accuracy of the method were verified by experiments. Results:The results showed that the predicted curve of fish body weight distribution was close to the real distribution curve, the accuracy of 10 fish was above 91%. The mean absolute errors were 0.16, 0.38 and 1.15 g, …
Development Of Single-Piece Ham Package Defect Recognition And Sorting System Based On Parallel Robot,
2022
Xinxiang Vocational and Technical College, Xinxiang, Henan 453006 , China
Development Of Single-Piece Ham Package Defect Recognition And Sorting System Based On Parallel Robot, Wang Yinming, Zhang Dan
Food and Machinery
Objective: Improve the sorting effect of single-piece ham package. Methods:Combined with automatic control, machine vision and other technologies, a sorting system capable of identifying single-chip ham defects was designed based on a Delta parallel robot. The kinematics and dynamics model of 2-DOF Delta parallel robot was established, and then the Delta parallel robot was optimized. The composition of control system and the algorithm of image processing were designed. Results: The system can successfully identify impurities and creases, with the recognition rate of up to 95%. It can also accurately and efficiently sort single-piece ham package, with the …
Study On Migration Mechanism Of Sweeteners In Tipping Paper,
2022
Hubei China Tobacco Industry Co., Ltd., Wuhan, Hubei 438401 , China
Study On Migration Mechanism Of Sweeteners In Tipping Paper, Zhang Qin, Ye Mingqiao, Wang Na, Wang Lei
Food and Machinery
Objective:This study aimed to solve the problem of cigarette flavoring technology that the surface taste of splicing paper weakens over time. Methods:A rapid method for the simultaneous determination of two kinds of sweeteners was established based on ultra-high-performance liquid chromatography (UHPLC). The change of the content of the sweetener on the surface of the tipping paper was analyzed, and the induced migration experiment was used to analyze the migration of sweeteners. The surface porosity, air permeability and surface water absorption of aluminized splice paper were analyzed by scanning electron microscope, air permeability tester and surface water absorption tester. …
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear,
2022
Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China ；Shanghai Key Laboratory of Facility Horticulture Technology, Shanghai 201403 , China
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan
Food and Machinery
Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens,
2022
Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016 ,China ；Qinghai Key Laboratory of Agricultural Products Processing in Qinghai Tibet Plateau, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016 , China
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Effect Of Compound Preservatives On Orah Fruits Storage Quality,
2022
Laboratory of Quality Risk Assessment for Agro-products 〔Nanning〕, Ministry of Agriculture and Rural Affairs, Nanning, Guangxi 530001 , China ；Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Nanning, Guangxi 530001 , China
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin …
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen,
2022
College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100 , China
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Food and Machinery
Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were …
