Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory,
2019
Packaging Design and Research Center of Zhengzhou University, Zhengzhou, Henan 450001, China
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory, Zhang Yue, Hou Yadan, Li Hui
Food and Machinery
In order to design packaging that meets the consumer's perceptual needs, we use eye tracking technology and quantitation theory type I to study the key design factors that influence consumer emotions through eye movement indicators. The evaluation of kansei image of consumers is obtained through semantic difference method. The application of quantitation theory type I was used to establishes the relationship betweenkansei image and design elements and constructs mathematical models to auxiliary packaging design. The case study of tea packaging design shows that the method was accurate and feasible.
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach,
2019
College of Food Science, Southwest University, Chongqing 400716, China
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach, Lu Xiaochuan, Wang Xiaojun, Shang Yongbiao
Food and Machinery
The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and VE on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and VE showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction,
2019
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction, Cai Chengchen, Zhu Shiye, Xiong Wuguo, Li Jiaxing, Yi Qian, Wei Zilu
Food and Machinery
Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi …
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage,
2019
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage, Guo Jingjing, Li Bin
Food and Machinery
The potato yogurt was developed with milk powder and potato as raw materials. The effects on the fermentation process of yogurt were studied, including fermentation time, fermentation temperature and inoculation amount, and the optimum fermentation conditions were determined. The influence of stirring speed, stirring time and the amount of potato pulp addition on the mixing process was also studied, and the optimum technological conditions of agitation were determined. The moisture content, pH, acidity, water holding capacity, texture and rheology of potato yogurt during storage were determined, and the quality changes during storage were studied. Results: The optimal fermentation conditions were: …
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision,
2019
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision, Wu Linfeng, Yu Huaixin, Zhu Zhihui
Food and Machinery
In the early stage of incubation, the infertile eggs still have certain edible value, and if removed earlier, they can not only reduce economic losses, but also avoid the impact on other normally hatched eggs. In order to solve the problem of online detection of group eggs information，this paper uses machine vision technology to detect the fertilization information of group chicken eggs based on industrial egg trays for the first time. The whole eggs were directly put into the detection device from the incubator to obtain the group egg images, which reduced unnecessary damage to the eggs and improves the …
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers,
2019
Sichuan Agriculture University, Ya’an, Sichuan 625000, China
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers, Fu Yunyun, Jiang Cheng, Yan Xiaoqian, Yuan Bo, Liu Xiaoping, Liu Lu, Li Jie, Chen Anjun
Food and Machinery
In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine,
2019
Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe
Food and Machinery
In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic …
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine,
2019
State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei
Food and Machinery
The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS+·) and superoxide radical (O-2·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS+· and O-2· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals …
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil,
2019
Citrus Research Institute of Southwestern University, Chongqing 400712, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Food and Machinery
On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method,
2019
College of Material Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method, Tang Hongwei, Kuang Chuntao, Xiang Shu, Li Xiangzhou, Yang Ting, Yi Xiangguang
Food and Machinery
Hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to improve water solubility of Res. The preparation conditions of Res/HP-β-CD microcapsule by spray drying method were optimized, and Res/HP-β-CD microcapsule was confirmed by UV, IR and SEM. The results showed that optimum preparation conditions of Res/HP-β-CD microcapsule were mass ratio of Res to HP-β-CD for 1∶5, stirring at 30 ℃, feed flow rate for 2.1 mL/min and inlet-air temperature for 140 ℃. The rate of drug-loading and the solubility of Res were 15.18% and 12.75 g/L, respectively, under the optimum conditions. UV, IR and SEM tests of Res/HP-β-CD microcapsule demonstrated that the aqueous solubility of …
Study On The Stability Of Barley Grass Beverage,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping
Food and Machinery
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 …
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design,
2019
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design, Zeng Xuedan, Zhang Can, Wang Zhangying, Jiang Guangyang, Shen Guanghui, Wu Hejun, Chen Anjun, Li Shanshan, Zhang Zhiqing
Food and Machinery
In order to optimize the quality of vermicelli of purple potato starch, the formula of five kinds of starch from purple potato, sweet potato, tapioca, potato and purple potato residue powder, were investigated with the D-optimal mixture design. The principal component analysis and dimensionless normalization method were used to comprehensively assess the quality of vermicelli from purple potato starch. During the mixture design experiment, the linear regression models were built based on the response values of the three synthesis scores of the texture characteristics (T1), cooking characteristics (T2) and sensory characteristics (T3). The results …
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability,
2019
Beijing Jiaotong University Haibin College, Huanghua, Hebei 061199, China
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Food and Machinery
Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …
Influence Of Two Sport Food On Human Body Movement Ability,
2019
Institute of Information Technology of Guilin University of Electronic Technology, Guilin, Guangxi 541004, China
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Food and Machinery
In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation,
2019
School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Food and Machinery
The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food,
2019
Southwest University, Citrus Research Institute, Chongqing 400712, China
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food, Zhou Jie, An Jiao, Dong Chao, Zhao Jing, Zhang Yaohai, Jiao Bining
Food and Machinery
In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.
Research Progress In Health Function And Product Development Of Bee Pollen,
2019
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Cha
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Food and Machinery
The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage,
2019
School of Food Science and Technology, Wuxi, Jiangsu 214122, China; Jiangsu Xiangdao Food Co., Ltd., Xuzhou, Jiangsu 221699, China
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage, Hua Xiao, Wang Yang, Du Hang, Shang Yuyong
Food and Machinery
In this study, marinated eggs were made by using the special turtle source featured of Xuzhou. Firstly, the flavor of the turtle source and the marinated eggs were investigated. In the boiled eggs, totally 36 flavor compounds of 13 categories were detected including alcohols, aldehydes, ketones and alkanes. In the marinated eggs made by spice powder, totally 71 flavor compounds were found and the ketones, aldehydes, furanes and esters were increased in different levels. The marinated eggs made by turtle source released 54 flavor compounds, whereby the contents of ketones, alcohols and pyrazines were higher in comparison to the boiled …
