Enhancing Produce Safety: State Estimation-Based Robust Adaptive Control Of A Produce Wash System,
2020
Georgia Institute of Technology
Enhancing Produce Safety: State Estimation-Based Robust Adaptive Control Of A Produce Wash System, Vahid Azimi, Daniel Munther, Mojtaba Sharifi, Patricio A. Vela
Mathematics and Statistics Faculty Publications
The rapid introduction of fresh-cut produce into a produce wash system can dramatically decrease the free chlorine (FC) concentration level in the wash water, resulting in potential widespread cross-contamination throughout the entire wash system. To minimize such contamination, a sufficient level of FC must be maintained in the wash water. This paper presents a state estimation-based robust adaptive sliding mode (RASM) control strategy for the wash system to stabilize the FC concentration level during fresh-cut iceberg lettuce washing. This feedback control law for FC dosing is suggested to provide a sufficient FC injection rate (FCIR) to the wash system in …
Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater,
2020
University of Nebraska-Lincoln
Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater, Xinjuan Hu, Yulie Meneses, Ashraf Aly Hassan
Department of Food Science and Technology: Faculty Publications
Wastewater with 0.2, 0.4, 0.8, 1.0 mg/L free chlorine was biologically treated using co-immobilized microalgae/ bacteria. In contrast, non-pretreated wastewater was treated with beads (control) and blank beads (blank) under the same operating condition. Results showed that NaClO pretreatment removed 8–33% total nitrogen (TN), 31–45% true color and 0.7–2.5 log CFU/mL aerobic-bacteria. At the end of treatment, maximum algal biomass (2,027 dry weight mg/L) was achieved with 0.2 mg/L free chlorine. Bacterial growth in wastewater was decreased by NaClO pretreatment before reaching 7.2–7.7 log CFU/mL on the fifth day. Beads with microorganisms (control) removed 15% more chemical-oxygen-demand (COD), 16% more …
Strain Improvement Of Pleurotus Giganteus (Berk.) Karunarathna & K. D. Hyde Via Conventional Mating Techniques,
2020
Universiti Malaya
Strain Improvement Of Pleurotus Giganteus (Berk.) Karunarathna & K. D. Hyde Via Conventional Mating Techniques, Kwan Yun Ha
Student Works (2020-2029)
Recently, a commercial strain of Pleurotus giganteus (Berk.) Karunarathna & K.D. Hyde from China has been cultivated in Malaysia. Pleurotus giganteus was prone to insect infestation which led to heavy losses for farmers. The aim of this study was to generate new hybrids of P. giganteus that maybe resistant to pest and contamination. The commercial strain of P. giganteus from China (KLU-M 1227) and a wild strain from Malaysia (KLU-M 1391) were subjected to intraspecific breeding. Of the 56 combinations, 16 hybrids were obtained. All the 16 hybrids together with the parents were subjected to radial and linear growth study. …
Polyphenol-Rich Purple Corn Pericarp Extract Adversely Impacts Herbivore Growth And Development,
2020
The University of Texas Rio Grande Valley
Polyphenol-Rich Purple Corn Pericarp Extract Adversely Impacts Herbivore Growth And Development, Mandeep Tayal, Pavel Somavat, Isabella Rodriguez, Tina Thomas, Bradley O. Christoffersen, Rupesh R. Kariyat
School of Integrative Biological & Chemical Sciences (Formerly Dept. of Biology)
Plant secondary metabolites such as terpenes, phenolics, glycosides, and alkaloids play various functional roles including pigmentation, foliar and floral volatile synthesis, hormonal regulation, and direct and indirect defenses. Among these, phenolic compounds are commonly found in plants, but vary in the distribution of their specific compounds among plant families. Polyphenols, including anthocyanins and tannins, are widely distributed and have been well documented for their roles- primarily in plant pigmentation and also in plant defenses. However, commercialization of such compounds for use in insect pest management is severely hampered by expensive, inefficient, and time-consuming extraction protocols. Using a recently developed inexpensive …
Formation Of Maillard Reaction Products And Chlorogenic Acid-Quinone Induced Green Pigments In Gluten-Free Pretzels Made Using Sunflower Flour,
2020
Chapman University
Formation Of Maillard Reaction Products And Chlorogenic Acid-Quinone Induced Green Pigments In Gluten-Free Pretzels Made Using Sunflower Flour, Rashi Bhatnagar
Food Science (MS) Theses
The two color-developing reactions that occur when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor® 45 and 55, respectively) affected the formation of green trihydroxybenzacridine (TBA) and Maillard reaction products (MRPs) in soft baked pretzels. Pretzels were baked with five doughs prepared using a pre-blended gluten-free flour, consisting of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, …
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds,
2020
Chapman University
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Food Science (MS) Theses
Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …
Potential Use Of Biotherapeutic Bacteria To Target Colorectal Cancer-Associated Taxa,
2020
Department of Biological Sciences, Cork Institute of Technology, Cork T12 P928, Ireland
Potential Use Of Biotherapeutic Bacteria To Target Colorectal Cancer-Associated Taxa, Gareth Lawrence, Maire Begley, Paul D. Cotter, Caitríona M. Guinane
Department of Biological Sciences Publications
The role of the gut microbiome in human health and disease is the focus of much attention. It has been widely agreed upon that our gut bacteria play a role in host immunity, nutrient absorption, digestion, metabolism, and other key drivers of health. Furthermore, certain microbial signatures and specific taxa have also been associated with the development of diseases, such as obesity; inflammatory bowel disease; and, indeed, colorectal cancer (CRC), which is the focus of this review. By extension, such taxa represent potential therapeutic targets. In particular, the emerging human pathogen Fusobacterium nucleatum represents an important agent in CRC development …
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System,
2020
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
Food and Machinery
This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches,
2020
College of Food Science, Southwest University, Chongqing 400715 , China
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
Food and Machinery
In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein,
2020
College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Food and Machinery
In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of …
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet,
2020
College of Engineering, China Agricultural University, Beijing 100083 , China
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Food and Machinery
In order to reveal the change of cellulose structure and physical property caused by ultra micronization, cellulose power was treated through different concentrations of sodium hydroxide and then broken by using high pressure jet. The microstructure, size and physical properties of microfabrication were explored. After pretreatment with 10% NaOH solution (70 ℃, 1 h) and high pressure jet treatment, the diameter of the crude microfabrication decreases from 5.0~50.0 μm to 0.1~1.0 μm, and the length decreases from 20.0~200.0 μm to 1.0~10.0 μm. The peak value of cellulose particle size distribution curve was reduced from 158.0 μm to 10.0 μm. The …
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497,
2020
Experimental Farm, Yangzhou University, Yangzhou, Jiangsu 225009 , China ；Jiangsu DairyBioengineering Technology Research Center, Yangzhou, Jiangsu 225004 , China ；Yangda Kangyuan Dairy Co., Ltd., Yangzhou, Jiangsu 225004 , China
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Food and Machinery
In order to improve bile salt tolerance in L. fermentum, four BSH genes (BSH1,BSH2,BSH3, and BSH4) from L. plantarum AR113 were transformed into L. fermentum AR497. The result showed that heterologous expression of these four BSHs can improve the bile salt tolerance of L. fermentum. At the concentration of 2.0 mg/mL sodium glycodeoxycholate, engineered L. fermentumwith BSH2 expression had the lowest lethality, while other strains were completely inhibited. BSH activity showed that BSH2 expressing strain had the highest enzyme activity with 57.74 U/mL, which was 2.88 times higher than that of the control strain harboring empty plasmid.
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating,
2020
Central South University of Forestry & Technology, Changsha, Hunan 410004 , China
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Food and Machinery
Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise …
Interaction Of Potato Starch-Wheat Protein Blend System And Its Effect On The Properties Of Compound Noodles,
2020
College of Food and Biological Engineering Henan University of Science and Technology,Luoyang, Henan 471000 , China
Interaction Of Potato Starch-Wheat Protein Blend System And Its Effect On The Properties Of Compound Noodles, Qu Zhan-Ping, Ren Guang-Yue, Zhang Ying-Min, Duan Xu
Food and Machinery
The thermal characteristics, viscosity characteristics of potato starch-wheat protein blends and microscopic characteristics, crystal structure, infrared spectrum and texture characteristics of the composite noodles were determined. Results: In the interaction of potato starch-wheat protein blend system, the wheat protein inhibits the starch gelatinization, causing the original phase transition peak of starch to move to high temperature, and wheat proteinweakens the viscosity of the system. The starch structure is diluted to some extent. The potato wheat compound noodles have lower crystallinity than the common wheat noodles. The amorphous starch has more conformation and stronger water holding capacity. The hardness, viscosity and …
Establish Ment Of A High-Speed Method With Simultaneous Determination Of Multi-Component Sweeteners And Preservatives In Food,
2020
Yiyang Product & Commodity Quality Supervision Inspection and Research, Yiyang, Hunan 413000 , China
Establish Ment Of A High-Speed Method With Simultaneous Determination Of Multi-Component Sweeteners And Preservatives In Food, Cheng Shui-Lian, He Jian-Guo, Lu Gui-Ying, Yan Xu-Chao, Fu Bai-Ting
Food and Machinery
A qualitative and quantitative analysis method has been established forsimultaneous determination of six kinds of sweeteners (sodium cyclamate, saccharinsodium, acesulfame K, trichlorosucrose, aspartame and neotame) and five kinds of preservatives (natamycin, sodium benzoate, potassium sorbate, sodium dehydroacetate and sodium diacetate) in food by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample did not need to derive and purify, directing ultrasound extraction with methanol and water, separated on a Shim-pack-ODS Ⅲ column (75 L ×2.0 mm, 1.6 μm), used acetic acid ammonium (10 mmol/L)-methanol as the mobile phase for gradient elution. The ionization efficiencies of target compounds in mass spectrometry were analyzed …
Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products,
2020
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013 , China
Establishment And Experimental Verification Of Simulation Model On Turnover Motion Of Ovoid Agricultural Products, Jiang Song, Chen Qi-Ying, Zhu Ti-Cao, Chen Zhang-Yao
Food and Machinery
In order to further explore the influential factors and dynamic characteristics of turnover motion in the automatic orientation of pointed end and blunt end of the ovoid agricultural products, to reduce actual test costs, a digital virtual prototype (simulation model) consisting of ovoid products, conveying roller and guide rod is designed and built. Using the ADAMS simulation technology, the process of the ovoid body's turnover motion is simulated, and a measurement method for the rolling distance and effect distance of guide rod in the simulation experiment is created. On this basis, the simulation values and actual test values under different …
Targeted Temperature Control System For Beer Fermentation Based On S7-400 Plc,
2020
Inner Mongolia Technical College of Mechanics and Electrics, Hohhot, Inner Mongolia 010070 , China
Targeted Temperature Control System For Beer Fermentation Based On S7-400 Plc, Zhang Song-Yu, Xu Bin, Yang Wen-Bin
Food and Machinery
According to the characteristics of non-linear and large time delay in the temperature control system of beer fermentation, proposed the idea of target temperature control combined with fuzzy PID control algorithm, and designed a fuzzy PID controller based on target temperature control point to achieve temperature control, so as to improve the accuracy of temperature control of beer fermentation. Taking Siemens S7-400 PLC and Braumat software platform as the control core, the software and hardware structure of beer fermentation temperature control system was designed to realize the control and monitoring of the whole production process. The field application shows that …
Research On Defect Detection And Classification Of Jujube Based On Improved Residual Network,
2020
陕西科技大学机电工程学院,陕西 陕西 710021
Research On Defect Detection And Classification Of Jujube Based On Improved Residual Network, Wen Huai-Xing, Wang Jun-Jie, Han Fang
Food and Machinery
In this paper, an algorithm based on deep residual network is proposed to recognize and classify the surface defects and texture of jujube. The algorithm adopted jujube’s G channel of RGB color figure then to get the characteristics of the figure as network input, using residual learning way to expand the depth of the neural network learning, and residual error of the neural network activation function Relu replaced with SELU, the loss function softmax loss with center loss to replace, Dropout layer was developed for the training, reduce the risk of network through fitting, solved with deepening study depth gradient …
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity,
2020
College of Food Science&Technology, Shanghai Ocean University, Shanghai 201306 , China
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity, Ge Zhi-Chao, Li Yan, Shi Wen-Zheng, Lang Meng
Food and Machinery
Taking the euglena as the raw material, the extraction of euglena polysaccharide by ultrasonic-assisted enzymatic method and the optimal extraction conditions were studied, from the ultrasonic power, ultrasonic time, enzymolysis time, and enzyme concentration by response surface analysis(RSA) based on single factor tests. The results showed that the optimal process parameters were: ultrasonic power 360 W, ultrasonic time 19 min, neutral protease addition 3.7%, enzymatic hydrolysis time 3.5 h. Under the conditions, the yield of euglena polysaccharide reached 3.68%. The euglena polysaccharide (EGPS) was separated to three different ranges of molecular weight by ultrafiltration membrane, which were 35, 510 and …
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread,
2020
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China ；Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou,Fujian 362000 , China ；Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou, Fujian 362000 , China
Effect Of Haematococcus Pluvialis On Baking Quality Of Bread, Wang Bao-Bei, Dai Zi-Wei, Liu Lu-Lu, Chen Wen-Xuan
Food and Machinery
In this study, H. pluvialis was applied into bread to study its effect on baking quality. The results showed that the addition of H. pluvialis increased redness and yellowness of bread, and decreased the brightness. The specific volume of bread decreased slightly, but the moisture content did not change a lot with the addition of H. pluvialis. Within the content range studied, the hardness, stickiness and chewiness of bread increased gradually with increasing H. pluvialis, while the elasticity, resilience and cohesion did not change significantly. Similarly, during storage process, H. pluvialis had little effect on the changes of …
