Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images,
2021
College of Information and Management Science, Henan Agricultural University, Zhengzhou, Henan 450046, China
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Food and Machinery
Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has …
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.
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：
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing,
2021
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong
Food and Machinery
Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free …
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.
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2021
Shenzhen Shum Yip Space Food & Environmental Testing Technology Co., Ltd, Shenzhen, Guangdong 518040, China
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming
Food and Machinery
Objective: An ultra performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of multiple water-soluble vitamins in infant milk powder by isotope dilution coupled with ultrasonic extraction. Methods: Sample was dissolved in warm water, then extracted by ultrasonic and adjusted to pH 4.6 with hydrochloric acid and sodium hydroxide. After high-speed centrifugation, finally detected by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The ionization was carried out in the positive ion mode of the Electrospray Ionization Source (ESI), and the target fragment ions were collected in the Multiple Reaction Monitoring (MRM) mode. Results: The internal standard curve …
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 Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation,
2021
Guiyang University Law School, Guiyang, Guizhou 550005, China
The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation, Zeng Li
Food and Machinery
The application of joint and several liability for joint infringement in food safety civil public interest litigation in China’s judicial practice was discussed, and on this basis, the existing problems were clarified. Then a perfect path was proposed to be distinguishing between collusion-type joint tort true joint and several liability and non-collusion-type joint infringement. Joint infringement real joint and several liability and non-conspiracy joint infringement are not real joint liability, and the litigation strategy is selected according to the different methods of public interest litigation. At the same time, it is necessary to recognize the applicable value of punitive damages …
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk,
2021
Yanching Institute of Technology, Langfang, Hebei 065201, China
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia
Food and Machinery
The legal regulation system of genetically modified food risk in the United States, the European Union, Japan, Australia and other countries is quite different. Through comparative analysis, it is helpful to study the reasons of the system differences and to improve the legal regulation of genetically modified food risk in China.
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine,
2021
Guizhou University, Guiyang, Guizhou 520025, China
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Food and Machinery
Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing,
2021
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China; Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Ｒesource Utilization, Nanjing, Jiangsu 211171, China
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun
Food and Machinery
Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time …
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging,
2021
School of Foreign Studies, Chang’an University, Xi’an, Shaanxi 710064, China
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Food and Machinery
The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil,
2021
Guangxi University for Nationalities, Nanning, Guangxi 530006, China
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Food and Machinery
Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon …
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage,
2021
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Food and Machinery
Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the …
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear,
2021
Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Food and Machinery
Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was …
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis,
2021
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Food and Machinery
Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of …
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.
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.
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.
Design Of Walnut Belt Continuous Dryer Based On Fluent,
2021
College of Electromechanical Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, China
Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao
Food and Machinery
Objective: In view of the lack of small continuous walnut drying equipment in the market, a small walnut belt continuous dryer was designed. Methods: Based on the theory of gas-solid heat transfer, the heat fluid solid coupling model in the drying device was established, and the two-dimensional and three-dimensional simulation analysis was carried out with fluent to obtain the distribution and change law of gas temperature field in the drying device and walnut temperature field; By changing the top of the drying chamker from flat top to 30°, build a drying test platform for drying test, compare the test data …
