Study On Oxidation Stability And Shelf Life Of Oleogel,
2021
Department of Food and Biological Science, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Study On Oxidation Stability And Shelf Life Of Oleogel, Liu Long-Long, Wang Jia-Bin, Chen Zhi-Tong, Zhao Yue-Ying, Zhang Hua, Cui Ming-Xun
Food and Machinery
Objective: To solve the problem of easily oxidized and high content of trans fatty acid the vegetable oil instead of solid fat. Methods: Soybean oil and rapeseed oil gels were prepared using sitosterol/soybean phospholipid as gel agent to replace solid fat. The oxidation stability was studied by the changes of primary oxidation products and fatty acid composition. The structural stability was observed by X-ray diffraction, and the shelf life was predicted by OXITEST method. Results: The contents of primary and secondary oxidation products of soybean oil gel and rapeseed oil gel were lower than those of crude oil. The oxidation …
Determination And Correlation Analysis Of Organic Acids In Green Plum With Different Maturity In Different Regions,
2021
Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan, 610066, China
Determination And Correlation Analysis Of Organic Acids In Green Plum With Different Maturity In Different Regions, Zhao Xu-Zhu, Xia Chen, Zhu Yong-Qing, Chen Jian, Chen Yu
Food and Machinery
Objective: The organic acid content of green plum was determined, and the correlation between them was analyzed to provide basic data for further processing of products in Dazhou, Sichuan. Methods: The content of organic acids in green plum with different maturity was determined by HPLC, and the correlation of oxalic acid, tartaric acid, malic acid, ascorbic acid, L-lactic acid, acetic acid, citric acid, succinic acid, oleanolic acid and ursolic acid was analyzed. Results: In the same area, citric acid and malic acid in the fully ripe green plum in Jingshi town were higher than those in the seven ripe green …
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Twin-Screw Extruder Based On Cfx,
2021
Machinery and Power Engineering College, Shenyang University of Chemical Technology, Shenyang, Liaoning 110142, China
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Twin-Screw Extruder Based On Cfx, Tang Lin-Sen, Guo Shu-Guo, Wang Li-Yan, Han Yan-Lin
Food and Machinery
Objective: This research aims to analyze the working condition of the material in the flow channel of the improved coaxial variable speed optimization twin-screw extruder. Methods: Used ANSYS/CFX to simulate and analyze the flow channel value, obtained the movement of the material, and compared it with the traditional screw twin screw. The performance of the two types of screws was compared and analyzed through the macro pressure field, macro speed field, velocity streamline diagram, and velocity vector diagram. Results: After the study, it was found that the pressure building capacity and mixing performance of the coaxial variable speed optimized twin …
Design Of On Line Detection System For Cigarette Capsules Based On Machine Vision,
2021
School of Mechanical Engineering, Zhengzhou University, Zhengzhou, Henan 450001, China
Design Of On Line Detection System For Cigarette Capsules Based On Machine Vision, Chang Jing-Jing, Zheng Peng, Wang Wen-Xiu, Xu Ying-Jie
Food and Machinery
Objective: At present, mechanical screening method is widely used in cigarette capsules size separation, which has some problems, such as low size detection accuracy, unable to separate different color capsules, leakage capsules and so on. Aiming at the quality detection of cigarette capsules, a quality detection system of cigarette capsules is designed and constructed, which integrates the functions of feeding transmission, machine vision image processing and rejection of unqualified products. Methods: In the detection system, the improved inter class variance method was used to extract the single shot image, and the automatic detection of shot quality was realized by gray …
Fault Diagnosis Of Permanent Magnet Motor Stator Winding Based On Stacked Auto Encoder,
2021
School of Intelligent Engineering, Huanghe Jiaotong University, Jiaozuo, Henan 454950, China
Fault Diagnosis Of Permanent Magnet Motor Stator Winding Based On Stacked Auto Encoder, Tian Guang-Qiang, Feng Wen-Cheng, Wang Fu-Zhong
Food and Machinery
Objective: To improve the accuracy and comprehensiveness of permanent magnet motor stator winding fault diagnosis. Methods: A fault diagnosis model of permanent magnet motor stator winding based on stack autoencoder （SAE） was proposed, and a neural network composed of SAE and Softmax classifier was used to train the network with fault sample data. The simulated annealing particle swarm optimization （SAPSO） algorithm was used to optimize the connection weight and bias of the network, and determined the optimal network structure. Results: The network had been used to realize the fault diagnosis of inter-turn short-circuit, inter-phase short-circuit, inter-phase insulation reduction, and poor …
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer,
2021
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment Technology, Wuxi, Jiangsu 214122, China
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Food and Machinery
Objective: A new type of static mixer to enhance the ozone gas-liquid phase mass transfer was established in this study. Methods: The effects of different ozone gas flow rates, liquid flow rates and liquid temperature on the concentration of ozone liquid phase and the generation of hydroxyl radicals were investigated, and were compared with the microporous aeration method and the circulating jet method. Results: With the increase of the gas-liquid flow rate, the ozone water saturation concentration and the hydroxyl radical concentration both increased; as the temperature increased, the ozone water saturation concentration decreased, but the hydroxyl radical concentration increased. …
Food Safety Risk Assessment Method Based On Improved Hmm,
2021
Wuhan Jiaotong Vocational College, Wuhan, Hubei 430065, China
Food Safety Risk Assessment Method Based On Improved Hmm, Xiong Hui, Tang Hong-Liang, Ding Yong
Food and Machinery
Objective: Solve the problems of low and inaccurate evaluation accuracy of the existing food safety risk evaluation methods. Methods: Based on the construction of food safety risk index, a food risk assessment method combining hidden Markov model and cuckoo search algorithm was proposed. The cuckoo algorithm was used to search the global optimal solution as the initial value of the hidden Markov model, and the Baum Welch algorithm was used for local correction to make it quickly converge to the global optimal solution. The superiority of this method was verified by the experimental analysis of dairy product data. Results: Compared …
Auxiliary Hypolipidemic Effect Of Compound Kelp Meal Substitute Powder,
2021
School of Pharmacy, Hubei University of Traditional Chinese Medicine, Wuhan, Hubei 430065, China
Auxiliary Hypolipidemic Effect Of Compound Kelp Meal Substitute Powder, Zhang Li, Nie Shi-Ming, Chen Yun-Zhong, Yan Chun-Chao
Food and Machinery
Objective: The hyperlipidemia rat model was established to study the hypolipidemic effect of compound kelp meal substitute powder rich in dietary fiber and unsaturated fatty acids. Methods: Male SD rats were divided into blank control group, model control group and high, medium and low dose groups: 6.58, 3.29 and 1.65 g/kg (equivalent to 10, 5 and 2.5 times of the recommended dose of human body respectively). The blank control group was fed with basic diet, and the other groups were fed with high-fat diet, and the three dose groups were given the corresponding concentration of compound kelp powder suspension by …
Effect Of Biotransformation On Volatile Components Of Siraitia Grosvenorii Extract,
2021
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Effect Of Biotransformation On Volatile Components Of Siraitia Grosvenorii Extract, Wei Min, Song Xu-Yan, Li Ran, Rong Ling, Dong Ai-Jun, Pan Xi
Food and Machinery
Objective: In order to study the effect of biotransformation of aroma producing bacteria on volatile components of Siraitia grosvenorii extract. Methods: Raoultella planticola VP4-4 was used to biotransform the extract of Siraitia grosvenorii, and the volatile component of Siraitia grosvenorii before and after fermentation were analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry（GC-MS）. Results: The main aroma components or aroma precursors in the fermentation products of Siraitia grosvenorii were hexadecanoic acid, （z）-6-octad ecenoic acid, （z,z）-9,12-octadecadienoic acid，methyl-Butanoic acid, hexanoic acid, （Z）-9-Octadecenoic acid ethyl ester, hexadecanoic acid ethyl ester, benzeneacetaldehyde, 5-methyl-2-furancarboxaldehyde, benzaldehyde, nonanal, 2-furanmethanol, Ethenyl-2-methoxy-phenol, etc. In addition, vanillin with strong …
Design Of A Small Integrated Machine For Jujube-Clamping-Peanut,
2021
College of Mechanical & Electrical Engineering, Henan Vocational College of Applied Technology, Zhengzhou, Henan 450042, China
Design Of A Small Integrated Machine For Jujube-Clamping-Peanut, Gao Hai-Chao, Han Hai-Min, Chen Hui-Tao
Food and Machinery
Objective: In view of the fact that material selection for large-scale processing of jujube-clamping-peanut cannot be guaranteed and the food hygiene of manual operation cannot reach the standard, a small integrated machine for jujube-clamping-peanut was designed. Methods: The research status of jujube kernel removal was analyzed, the design index of small jujube-clamping-peanut integrated machine was formulated, and based on the process flow of jujube kernel removal and jujube-clamping-peanut, the mechanical structure of the jujube-clamping-peanut integrated machine was designed. Results: The prototype experiment shows that the jujube automatic charging and positioning rate was 94%, The peanut automatic charging and positioning rate …
Study On Production Process Optimization Of Bread Containing Whole Wheat Flour,
2021
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
Study On Production Process Optimization Of Bread Containing Whole Wheat Flour, Chen Yan-Hong, Zheng Sheng-Lan, Li Hui-Xue, Li Li-Jun, Ni Hui
Food and Machinery
Objective: This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food. Methods: The effects of instant tea powder, whole wheat flour, baking time and β-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators. Results: The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%, andit was negative when the volume reached 4%. Meanwhile, whole wheat flour, …
Preparation And Application Of Indicator Label Based On Papaver Rhoeas L. For Cold Sea Bass Freshness,
2021
School of Food Science and Health Preserving, Guangzhou City Polytechnic, Guangzhou, Guangdong 510650, China
Preparation And Application Of Indicator Label Based On Papaver Rhoeas L. For Cold Sea Bass Freshness, Zheng Yu-Xi, Jiang Jin-Jin, Jia Qiang, Dong Lei, Chen Cai-Lian
Food and Machinery
Objective: A color change indicator card for visual detection of fresh sea bass was studied. Methods: Using 1% Papaver rhoeas L. pigment as indicator and methyl cellulose gel as film-forming substrate, the label was made to study the color difference（ΔE） of the indicative label. The response of ΔE to pH was studied. Meanwhile, the content of TVB-N, TBARS, pH value, indicator label color and the linear relationship among these factors and ΔE under 4 ℃ sea bass preservation were determined. Results: The results showed that the indicator label had good discoloration effect in the range of pH 2.0~9.0. The TVB-N …
Drying Kinetics And Quality Changes Analysis Of Cornus Officinalis Dried By Microwave Freeze-Drying,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Drying Kinetics And Quality Changes Analysis Of Cornus Officinalis Dried By Microwave Freeze-Drying, Zhao Meng-Yue, Du Xu, Ren Guang-Yue, Li Lin-Lin, Liu Pan-Pan, Xu Yi-Ming, Che Xin-Zi
Food and Machinery
Objective: To study the microwave freeze-drying kinetics and product quality of Cornus officinalis. Methods: The microwave freeze-drying technology was used to analyze the drying characteristics, quality changes of total flavonoids and total phenols of Cornus officinalis under different microwave power （100, 200, 300, 400, 500 W）, and the related kinetic model was established. Results: The drying process of Cornus officinalis could be divided into two stages: rising rate and decreasing rate, and there was no obvious constant rate stage. The increase of microwave power could improve the drying rate and shorten the drying time. Data fitting showed that page model …
Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha,
2021
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha, Chen Yan-Jie, Tang Jia-Cheng, Gong Xuan, Huang Ke-Cheng, Shan Qian-Yi, Bao Jian-Qiang
Food and Machinery
This paper summarized the extraction process of fish oil, the method of non-stick oil sites, the health functions of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA）, and the development of the oil industry in the future.
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties,
2021
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Multi-grain Healthy Food Engineering Technology Research Center, Changsha, Hunan 410100, China
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties, Liu Yan-Lan, Liu Shuang, Lin Ben-Ping, Li Yan-Yun, Yi Cui-Ping
Food and Machinery
Objective: To study the technological conditions of preparing rice bran dietary fibers by cellulase hydrolysis, and analyze the reasons for the difference in the functional properties of different rice bran dietary fibers. Methods: Single factor experiment was used to optimize the process conditions. The chemical composition, oil holding capacity and sodium cholate adsorption capacity of rice bran dietary fibers were measured. And the microstructures of rice bran dietary fibers were observed by scanning electron microscope. Results: When the dosage of cellulase was 100 U/g, the reaction time was 5 hours, and the ratio of material to liquid （m rice bran …
Evaluation Of The Uncertainty For Determination Of 6-Benzyladenine In Soybean Sprouts By Quechers High-Performance Liquid Chromatography,
2021
Zhuzhou Institute for Food and Drug Control, Zhuzhou, Hunan 412000, China
Evaluation Of The Uncertainty For Determination Of 6-Benzyladenine In Soybean Sprouts By Quechers High-Performance Liquid Chromatography, Liu Fei-Bo, Wang Xi, Liu Shui-Ping
Food and Machinery
Objective: The uncertainty of HPLC method for determination of 6-benzyladenine in a soybean sproutswas evaluated by QuEChERS pretreatment method. Methods: A mathematical model was established by analysis of uncertainty sources. Then the individual components of uncertainty were evaluated and the combined uncertainties and expanded uncertainties were calculated. Results: The results showed that the uncertainty caused by serval factors, including the configuration of standard solutions and gradient standard solutions, the fitting of the standard curve, the pretreatment process, the recovery rate and repeatability, and the instrument itself. The content of 6-benzyladenine was 0.335 mg/kg in agricultural products （soybean sprouts）. The relative …
Research On Extraction Technology Of Ampelopsis Grossedentata Polysaccharide By Ultrasound-Assisted Enzymatic Method,
2021
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
Research On Extraction Technology Of Ampelopsis Grossedentata Polysaccharide By Ultrasound-Assisted Enzymatic Method, Wang Xiao-Hui, Yao Mao-Jun, Chen Yi-Jun, Zhu Lu-Yi, Huang Xiang-Yu
Food and Machinery
Objiective: In order to improve the extraction efficiency of polysaccharide from Ampelopsis grossedentata. Methods: Ultrasound-assisted enzymatic extraction method was used in this study to optimize the extraction process of polysaccharide from Ampelopsis grossedentata. The effects of ultrasound temperature, ultrasound extraction time, enzymolysis pH, ultrasound power and the addition of complex enzyme on the extraction efficiency of polysaccharide from Ampelopsis grossedentata were investigated by single factor test. And the significant factors, including enzymolysis pH, ultrasonic power and he addition of complex enzyme were by Plackett-Burman test. The optimal extraction conditions were obtained through the steepest climbing test and Box-Behnken test. Results: …
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process,
2021
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong
Food and Machinery
Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R2 of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …
Antibacterial Activity And Stability Of Polygonum Chinense Linn Extracts On The Staphylococcus Aureus,
2021
College of Basic Medical Sciences, Zunyi Medical University, Zunyi, Guizhou 563000, China
Antibacterial Activity And Stability Of Polygonum Chinense Linn Extracts On The Staphylococcus Aureus, Yang Ai-Hua, Song Shan-Shan, Wang Wei-Wei
Food and Machinery
Objective: To study the antibacterial activity and stability of Polygonum chinense Linn extracts against standard strains of Staphylococcus aureus in vitro. Methods: The antibacterial activity of Polygonum chinense Linn extracts on the Staphylococcus aureus were determined by oxford cup test and microdilution broth method. The OD600 nm value of S. aureus was used as an index, and the influence of pH, temperature, ultraviolet radiation and metal ions on its stability was explored. Results: The results showed that Polygonum chinense Linn extracts had certain inhibitory activity on Staphylococcus aureus, and the minimum inhibitory concentration was 8 mg/mL. In addition, Polygonum …
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization,
2021
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.
