Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage,
2019
College of Life Sciences, Yantai University, Yantai, Shandong 264005, China; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao
Food and Machinery
To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work …
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
Ascorbic acid and hydrogen peroxide were used as free radical initiators to induce the grafting of gallic acid onto sodium alginate, in order to enhance new properties of sodium alginate such as antioxidation and bacteriostasis, so that it could have potential in food preservation application. Folin-Ciocalteu method was used for determining the grafting degree of sodium alginate-gallic acid derivative. The results showed that the highest grafting degree was 4.260 mg/g when 5.54 mmol of hydrogen peroxide and ascorbic acid (molar ratio 3.5∶1.0) was added. Infrared and Raman analysis showed that new peaks were appeared in the spectra of the derivative, …
Research Progress Of Chitosan In Aquatic Products Preservation,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Food and Machinery
On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.
Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity, Sun Fuli, Xu Man, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal …
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Food and Machinery
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …
Wholemeal Diet With Sports Improve Male Androgen Levels,
2019
Yulin University, Yulin, Shaanxi 719000, China
Wholemeal Diet With Sports Improve Male Androgen Levels, Shi Wensheng
Food and Machinery
In this study, a complete experimental method of wholemeal diet combine with sports were established, and analysis the effect in androgen expression level of this method. A series tests were conducted, ① by analysis the androgen relevant indicators in blood, the expression level of wholemeal diet with sports group（group A）was significantly increase (P<0.05); ② by analysis the expression level of blood lipid and inhibin B in blood, the wholemeal diet with sports group（group A）was improved significantly (P<0.05). Through security analysis, it is proved safe and effective in this experimental method.
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Food and Machinery
A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of …
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition,
2019
Shaanxi Vocational and Technical College, Xi’an, Shaanxi 710038, China
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition, Bo Lu, Wang Lixia
Food and Machinery
In order to improve the ability of accurate detection of pesticide residues on tomato surface, a method of nondestructive detection of pesticide residues on tomato surface based on visual image recognition was proposed. The image of pesticide residues on tomato surface was collected by laser imaging, and the spectral feature of pesticide residue was analyzed to extract the edge profile of pesticide residue area on tomato surface. Based on the feature extraction results, the region of pesticide residue on tomato surface was reconstructed by visual image reconstruction, and the partition matching technique was used to segment the region of pesticide …
Detection Of Hydroxyapatite In Milk Powder,
2019
Key Laboratory of Product Packaging and Logistics, Institute of Packaging Engineering, Jinan University, Zhuhai, Guangdong 519070, China
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Food and Machinery
The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles,
2019
Datong customs, Datong, Shanxi 037006, China
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting
Food and Machinery
The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process …
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds,
2019
School of Mechanical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Food and Machinery
Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …
Research On Industrial Robot Calibration System Based On Point Constraint,
2019
Jiangsu University, Zhenjiang, Jiangsu 212013, China; Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China
Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang
Food and Machinery
In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point …
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm,
2019
School of Mechanical Engineering, Guangzhou College of SCUT, Guangzhou, Guangdong 510800, China
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong
Food and Machinery
On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could …
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould,
2019
College of Mechanical Engineering of Xijing University, Xi’an, Shaanxi 710123, China
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin
Food and Machinery
In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of …
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei
Food and Machinery
The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the …
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image,
2019
School of Arts, Xi’an University of Science & Technology, Xi’an, Shaanxi 710054, China; The East-West Cultural Exchange and Design Research Center, Xi’an University of Science & Technology, Xi’an, Shaanxi 710054, China
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling
Food and Machinery
To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also …
Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.),
2019
Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin
Food and Machinery
In order to definite the suitable modified atmosphere packaging materials and temperature for postharvest storage of broad bean (Vicia faba L.), the effects of polyethylene (PE), polyvinyl chloride (PVC) and micro-porous (W) film packaging on beans which were stored at （1.0±0.5） ℃, and PE film packaging stored at （5±1） ℃ were investigated. Quality indexes including firmness, colouration and water content, were investigated in this study. The results showed that, quality of beans which stored at （1.0±0.5） ℃ and packed with PVC films was better than the other treatments, and the preservation period of beans could be prolonged for 28 days.
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene,
2019
Wuhu Institute of Technology, Wuhu, Anhui 241000, China
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Food and Machinery
In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent …
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism,
2019
Department of Food Science, Sichuan Agricultural Uniersity, Yaan, Sichuan 625014, China; Department of Food Science, Sichuan Tourism College, Chengdu, Sichuan 610100, China
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin
Food and Machinery
To investigate the protective effect of yak blood oligopeptides on hypoxic injury of H9c2 cardiomyocytes and its mechanism. The hypoxia injury model was established by culturing H9c2 cardiomyocytes in vitro, randomly divided into 5 groups (n=6): normal control group, hypoxia group, low-dose yak blood oligopeptide group, middle-dose yak blood oligopeptide group and high-dose yak blood oligopeptide group. The results showed that: the cell survival rate of hypoxia group was significantly lower than that of control group (P＜0.01), the rate of apoptosis was significantly increased (P＜0.01), the release level of LDH was significantly increased (P＜0.01), mitochondrial membrane potential decreased significantly (P＜0.01), …
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Food and Machinery
This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this …
