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Automatic Classification Of Banana Ripeness Based On Deep Learning, WANG Ling-min, JIANG Yu 2022 Guilin University of Technology at Nannning, Nanning, Guangxi 530001 , China

Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu

Food and Machinery

Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying …


Effect Of Irradiation On Active Components Of Rhodiola Rosea Extracts And Their Hypoglycemic Ability, QU Meng, CHANG Yan-qiu, QI Xin, CUI Cheng-bi 2022 Agricultural College of Yanbian University, Yanji, Jilin 133002 , China

Effect Of Irradiation On Active Components Of Rhodiola Rosea Extracts And Their Hypoglycemic Ability, Qu Meng, Chang Yan-Qiu, Qi Xin, Cui Cheng-Bi

Food and Machinery

Objective: This study aimed to study the changes of active components in irradiated Rhodiola rosea extracts (RRE) and their hypoglycemic effect. Methods: Rhodiola rosea was irradiated with 60Co-γ rays at doses of 5, 10, 20 and 30 kGy, respectively. High performance liquid chromatography (HPLC) was used to analyze RRE compounds before (0 kGy) and after irradiation. The type 1 diabetic mouse models established by intraperitoneal injection of Streptozotocin (STZ) were given a gavage. The body weight, fasting blood glucose, food intake and water intake of mice were measured regularly. Oral glucose tolerance was measured on the last day, …


Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, ANG Yuan, DUAN Xu, CAO Wei-wei, REN Guang-yue, WANG Zhe, LI Lin-lin 2022 College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China

Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, Ang Yuan, Duan Xu, Cao Wei-Wei, Ren Guang-Yue, Wang Zhe, Li Lin-Lin

Food and Machinery

Objective: This study aimed to develop the application of egg yolk powder in the field of feed, functional food and biopharmaceuticals. Methods: Using fresh eggs as raw materials, yolk powder was prepared by spray drying, and the effects of different parameters on the content of yolk antibody (IgY), protein structure and functional properties of egg yolk powder were analyzed. Results: Considering the antibody content, physicochemical properties and functional properties of egg yolk powder comprehensively, when the inlet air temperature was 140 ℃ and the feed flow rate was 600 mL/h, the IgY content of egg yolk powder …


Research Progress Of Plant-Based Meat Products, DOU Kang-ning, ZHAO Yong-gan, JIN Shao-ju, LI Chao-min, DENG Tong-xing, ZHAO Zhi-jun 2022 Luohe Medical College, Luohe, Henan 462002 , China ;Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China

Research Progress Of Plant-Based Meat Products, Dou Kang-Ning, Zhao Yong-Gan, Jin Shao-Ju, Li Chao-Min, Deng Tong-Xing, Zhao Zhi-Jun

Food and Machinery

The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.


Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, CAI You-hua, WU Zi-hao, HUANG Xiao-chen, LIN Yu-kuan, ZHENG Ming-ying 2022 Guangdong Zhaoqing Xinghu Biotechnology Company, Zhaoqing, Guangdong 526040 , China

Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying

Food and Machinery

The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.


Study On Nutrition Labeling Optimization Based On Augmented Reality, HUANG Ze-ying, LI Hai-jun 2022 Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China

Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun

Food and Machinery

To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.


Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, SHI Juan, BAO Hong-hui, ZHANG Pei, ZHANG Ti-pei, ZHOU Rui 2022 College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053 , China

Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui

Food and Machinery

Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean>red kidney bean>white kidney bean (P<0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …


Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, LU Qing-yao, ZHOU Min, ZHOU Hui-ling, JIAO Shi-rong 2022 School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039 , China

Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong

Food and Machinery

Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis …


Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, WANG Feng-lei 2022 Cooking Food College, Zhengzhou Tourism College, Zhengzhou, Henan 450009 , China

Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei

Food and Machinery

Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …


Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, GONG Xiao, CHEN Ting-hui, HU Xiao-jun, FAN Wei-wei, LI Ya-jun, ZHAO Xin-qiang 2022 College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, Guangdong 524048 ,China ;Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China

Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang

Food and Machinery

Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that …


Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, FEI Ying-min, PAN Lei, NI Xue, ZHANG Gen-sheng 2022 Heilongjiang National Vocational College, Harbin, Heilongjiang 150066 , China

Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng

Food and Machinery

Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models …


Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning, DU Lin, WEN Sheng-jun, YUAN Gang 2022 Information Center of the State Administration for Market Regulation, Beijing 100820 , China

Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning, Du Lin, Wen Sheng-Jun, Yuan Gang

Food and Machinery

As an important part of modern food safety governance system, food safety risk early warning fully embodies the scientific principle of "prevention first, risk management, whole process control and social co governance". This paper focuses on how to use effective data collection and data analysis strategies to achieve food safety risk early warning through monitoring, analysis, evaluation and other ways, so as to support government supervision with a more scientific and accurate food risk data management and evaluation system.


Study On Optimization Of Motion Parameters Of Catfish Headless Processing Device Based On Fem, LI Chen-yang, SHAN Hui-yong, ZHANG Cheng-hao, TIAN Yun-chen, WEI Yong 2022 College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300384 , China

Study On Optimization Of Motion Parameters Of Catfish Headless Processing Device Based On Fem, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong

Food and Machinery

Objective: Improve the mechanization and automation of the pretreatment process of China’s freshwater fish processing industry. Methods: The catfish head cutting simulation model is constructed by the numerical analysis software ANSYS/LS-DYNA, and the catfish head removal process is simulated and analyzed and the motion parameters are optimized by FEM. The blade speed and transportation speed are adjusted with the minimum cutting power consumption as the optimization goal, and the accuracy of the simulation results is verified by the prototype test. Results: When the speed of the blade is 850 r/min and the conveying speed is 14 cm/s, …


Research On Mill Distance Monitoring System Based On Machine Vision, LU Shao-jie, WU Wen-bin, ZHANG Wen-long, HOU Ning-pei, LIU Pei-kang, ZHAO Qi-feng 2022 School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450001 , China

Research On Mill Distance Monitoring System Based On Machine Vision, Lu Shao-Jie, Wu Wen-Bin, Zhang Wen-Long, Hou Ning-Pei, Liu Pei-Kang, Zhao Qi-Feng

Food and Machinery

Objective: Real-time monitoring of the grinding roller distance of the pulverizer. Methods: CCD industrial camera was used to collect the rolling distance image, threshold segmentation and morphology were used to preprocess the gray image, and then the edge detection algorithm combined with MATLAB software and mathematical operation were used to eliminate the irrelevant edge points, and finally the rolling distance of the mill was calculated. The feasibility and veracity of the system were verified by comparing the value of gauge and the value of system monitoring. Results: The data fluctuation range of the online monitoring system was …


Real-Time Classification Method For Liquor Hops Based On Deep Learning, LIU Zhi-ping, CUI Ke-bin 2022 Computer Department, North China Electric Power University, Baoding, Hebei 071003 , China

Real-Time Classification Method For Liquor Hops Based On Deep Learning, Liu Zhi-Ping, Cui Ke-Bin

Food and Machinery

Objective: To solve the subjectivity and instability of the traditional Baijiu picking method " liquor-receiving according to liquor hop", and the problem that the existing machine vision hops classification method is difficult to meet the real-time classification. Methods: The lightweight YOLOv5 takes YOLOv5s as the initial model, uses the K-mean clustering anchor box to replace the default anchor box to improve the model detection accuracy and stability, uses the shufflenetv2 network to replace the YOLOv5s backbone network for feature extraction, so as to achieve the purpose of lightweight model, and adds the CBAM attention mechanism to make the …


Efficientnet Edible Fungus Image Recognition Based On Improved Weight Decay, YAO Zhi-xin, ZHANG Tai-hong, ZHAO Yun-jie 2022 College of Computer and Information Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052 , China

Efficientnet Edible Fungus Image Recognition Based On Improved Weight Decay, Yao Zhi-Xin, Zhang Tai-Hong, Zhao Yun-Jie

Food and Machinery

Objective: In order to solve the problem of edible fungus species identification, an EfficientNet edible fungus image classification model based on convolution neural network is proposed. Methods: Firstly, the edible fungus images were collected and the datasets were made according to different equipment and shooting environment, and then the model performance was improved through model training skills and network skills. A YWeight weight attenuation method was proposed to control the effective learning rate, and the generalization performance of the model was affected by controlling the cross-boundary. Results: This method makes EfficientNet-B0 obtain 79.82% (+0.85%) top-1 accuracy on …


Storage Stability Of Bilayer Indicator Films Containing Anthocyanin, WANG Wen-yan, ZHOU Xi, WEI Zhen, YU Xi-zheng, XIONG Guo-yuan 2022 School of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou, Henan 451450 , China

Storage Stability Of Bilayer Indicator Films Containing Anthocyanin, Wang Wen-Yan, Zhou Xi, Wei Zhen, Yu Xi-Zheng, Xiong Guo-Yuan

Food and Machinery

Objective: This study aimed to investigate the best storage conditions for anthocyanin indicator films. Methods: The double-layer indicator films containing anthocyanins were investigated. The mechanical properties (tensile strength and elongation at break), thickness, color and antioxidant properties (DPPH free radical scavenging ability, total phenol content and ABTS free radical scavenging ability) of double-layer indicator films containing anthocyanins were determined at different storage time (0, 7, 14, 21, 28 and 35 d) and temperature (25, 4 and 18 ℃). Results: The results showed that the thickness of the indicator films was generally maintained at about 0.15 mm, and …


Application Of Information Visualization Technology In Tea Packaging Design, XIE Qi, QIN Yu-yang 2022 School of Art and Design, Changsha University of Seience & Technology, Changsha, Hunan 400114 , China

Application Of Information Visualization Technology In Tea Packaging Design, Xie Qi, Qin Yu-Yang

Food and Machinery

With functional information of tea as the starting point, information visualization as the means and tea packaging as the medium, benefiting from the visual communication between tea and consumers realized by the joint forces of the three, this paper discusses the principles and methods of information visualization in tea packaging design, and transmits the relevant information of tea to consumers easily, quickly and effectively to achieve the purpose of promotion.


Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, ZHANG De-zheng, YU Ke-zhi, ZHANG Tong 2022 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China

Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong

Food and Machinery

Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is …


An Improved Automatic Detection Model For Egg Defection Based On Yolov5, YAO Xue-feng, LI Chao 2022 Shenyang Vocational and Technical College, Shenyang, Liaoning 110045 , China

An Improved Automatic Detection Model For Egg Defection Based On Yolov5, Yao Xue-Feng, Li Chao

Food and Machinery

Objective: To solve the problems of low detection efficiency and poor accuracy of existing automatic detection methods for egg defect images. Methods: Based on the egg detection system, an improved YOLOv5 automatic detection model was proposed. Added the lightweight network MobileNetv3 to YOLOv5 model to reduce the complexity of the model, and deleted the neck network and small target detection at the output end. Results: Compared with the traditional control method, this method can detect the surface defects of egg targets more accurately and efficiently, with the complexity of more than 35% reducing, the detection time of …


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