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Tomato Weight Prediction Based On Image Processing, HE Ting-ting, LI Zhi-wei, ZHANG Xin, ZHANG Zhong-li-li, XIAO Xue-peng, DONG Jing 2022 Shanxi Agricultural University, Taigu, Shanxi 030801 , China ;Intelligent Equipment Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097 , China

Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing

Food and Machinery

Objective:A tomato weight detection method based on image processing was established to realize non-contact tomato weight detection. Methods:The binary image of tomato was obtained through image processing. The geometric features of tomato were extracted by pixel statistics and minimum circumscribed rectangle method, and correlation analysis was made between the characteristics and the real value of tomato weight, then the regression model of tomato weight detection with geometric features as parameters was established. Results:Compared with the real size of tomato, the measurement error of transverse and longitudinal diameter of Tomato by minimum external rectangle method was less than …


Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan 2022 Technology Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019 , China

Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan

Food and Machinery

Objective:In order to optimize the process parameters of tobacco sheet of heated cigarette. Methods:12 gradient grades of tobacco sheets with glycerol addition ratio of 5%~30% were prepared under laboratory conditions. The mass of moisture, nicotine and glycerol in heated cigarette smoke, filter condensation section and tobacco core section were detected by GC-TCD method. And the mass distribution characteristics of main components, release rate, filtration rate and transfer rate were analyzed. Results:When 5%~30% glycerol was applied to the heated cigarette tobacco sheets, the water release rate was 88.6%~92.3%, which was mainly distributed in the smoke and filter condensation …


Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong 2022 Hunan Institute of Commodity Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410011 , China

Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong

Food and Machinery

Objective:This study aimed to help with the scientific management of leek food safety in Hunan Province. Methods: 24 kinds of pesticides and 5 kinds of heavy metals in 690 leek samples from Hunan Province were detected. Results:① Pesticide residues were detected in 23.19% of the 690 samples, and the top three pesticides were determined to be carbendazim, procymidone and cypermethrin. The exceeding rate of pesticide residues was 5.80%, and the highest exceeding rate was 2.61% of procymidone. ② The detection rate of heavy metal elements was 77.68%, and the exceeding rate was 3.62%. The highest detection rate …


Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua 2022 The Art Department of Guangxi Educational College, Nanning, Guangxi 530023 , China

Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua

Food and Machinery

This paper analyzes the problems existing in the current packaging design of children's food in China, and studies the emotional value, intellectual value, information transmission value and brand value of story elements in the packaging design of children's food. Explores the specific application of story elements in the packaging design of children's food from three aspects, namely, the theme of the incident, the scenario of the story, and the plot design, with the help of several award-winning international packaging works in recent years.


Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan 2022 Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China ;Shanghai Key Laboratory of Facility Horticulture Technology, Shanghai 201403 , China

Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan

Food and Machinery

Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …


Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui 2022 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

Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui

Food and Machinery

Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), …


Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming 2022 Changchun University of Chinese Medicine, Jilin, Changchun 130117 , China

Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming

Food and Machinery

Objective:This study focused on exploring thein vitrolipid-lowering efficacy of Puerarin lobata extract.Methods: The adsorption ratios of oil, cholesterol, sodium glycocholate and sodium taurocholate were evaluated by a multi index comprehensive scoring method to optimize the P. lobata alcohol extraction process using Box-Behnken response surface methodology with extraction time, extraction times and ethanol concentration as influencing factors.In vitro lipid-lowering activity was further validated by comparing the levels of TG and TC accumulation and the extent of intracellular lipid droplet accumulation in a model of human hepatoma (HepG2) fatty liver cells induced by palmitic acid (PA).Results: …


Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong 2022 China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530000 , China

Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong

Food and Machinery

Objective:In order to clarify the heat release behavior of neophytadiene under different conditions.Methods:Use Soxhlet extraction method, chromatography column method to extract and purify neophytadiene in tobacco powder, combined with IR, 1H NMR and MS spectrum technology, the structure was confirmed, and Py-GC/MS was used to analyze and study the pyrolysis products of neophytadiene under different conditions.Results:The performance of neophytadiene at different temperatures under anaerobic and aerobic conditions had good cracking thermal stability, and it can still maintain its original state at high temperature. The types of new phytadiene cracking products increased with the increasing …


Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing 2022 State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ;Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China

Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing

Food and Machinery

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods:The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first …


Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie 2022 Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China

Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie

Food and Machinery

Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …


Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, MENG Xiang-ren, GAO Zi-wu, WANG Heng-peng, TU Ming-liang, WU Dan-xuan, GAO Su-min, LIU Zong-zhen 2022 College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China ;Huaiyang Cuisine Industrialization Engineering Center, Yangzhou, Jiangsu 225127 , China ;Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127 , China

Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen

Food and Machinery

Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …


Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li 2022 Jiangsu Institute of Tourism, Yangzhou, Jiangsu 225000 , China

Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li

Food and Machinery

Objective:This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods:The dark blue pigment was prepared from VBTL, and the changes of structural and emulsifying properties of rice protein before and after dyeing were analyzed. Results:The formation of binary complexes between the dark blue pigment and the rice protein decreased the color values of L* and b*, and the hue of the pigment-protein complex changed to dark blue color with the increase of the pigment concentration. The water solubility …


Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, ZHU Jia-jun, LI Liang, HE Shuang, CHEN Jing-zhou 2022 Guangzhou Inspection Testing and Certification Group Co., Ltd., Guangzhou, Guangdong 510000 , China ;National Center for Quality Inspection of Processed Food, Guangzhou, Guangdong 510000 , China

Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou

Food and Machinery

Objective:This study aimed to establish an efficient and accurate method for the determination of total iodine in milk powder by microwave digestion combining with inductively coupled plasma mass spectrometry (ICP-MS). Methods:Firstly, 0.2 mL of precipitant and 5 mL of ultrapure water were added for mixing and standing, and then 5 mL of nitric acid was added for microwave digestion. After cooling, the volume was fixed to 35 mL with ultrapure water, and then 10 mL of ammonia, 1 mL of stabilizer and 50 μL of TritonX-100 were added in sequence, avoiding the iodine loss. Results:The detection …


Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng 2022 Nice Detection & Technology Services Co., Ltd., Jiaxing, Zhejiang 314001 , China

Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng

Food and Machinery

Objective:The uncertainty of determination of Isocarbophos residues in tea by using QuEChERS-gas chromatography-tandem mass spectrometry techniqne was evaluated. Methods:Isocarbophos residues in tea was determined by using "GB 23200.113—2018 National food safety Standard-Determination of 208 pesticides and metabolites residues in plant origin-Gas chromatography-tandem mass spectrometry method", and factors in the determination of isocarbophos were analyzed by establishing a mathematical model, including sample weighing, volume, calibration of standard solutions, repeatability and recovery rate, etc.. Results:When the residual amount of isocarbophos in tea was 0.050 mg/kg, the expanded uncertainty was 0.007 mg/kg, and the determination result was expressed as:ω …


Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, ZHAO Jing-yuan, ZHANG Jun-qin, SUN Mei, CHEN Xing-hai, LIU Ye-lin 2022 Jiangsu Dualix Spectral Imaging Technology Co., Ltd., Wuxi, Jiangsu 214000 , China

Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin

Food and Machinery

Objective: This study aimed to establisha rapid and accurate prediction method of lamb adulteration by using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imaging techniques.Methods: The data acquisition of lamb adulterated with different proportions of duck meat using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imagers was performed to compare the effect of partial least squares (PLS) modeling with different spectral preprocessing methods in the two band ranges. Then the normalized preprocessing method was selected in the visible-NIR band, and the standard normal variate transformation (SNV) preprocessing method was …


Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, ZHOU Yuan, XUE Rui-nan, WEI Ying, LI Ming-qi 2022 Tianjin Academy of Science and Technology for Development, Tianjin 300171 , China

Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi

Food and Machinery

Objective:This study aimed to build a unified and standardized comprehensive food safety evaluation index system. Methods: The research status of the comprehensive evaluation index domestic and abroad system of food safety were summarized from two levels of theoretical research and practical exploration. Results: Based on the analytic hierarchy process and Delphi method, a set of comprehensive evaluation index system of food safety with 6 criteria, 24 first-level indicators and 41 secondary indicators was constructed; this set of indicators combined with relevant statistical data was used to carry out an empirical analysis of the food safety situation in …


Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang 2022 Changsha Environmental Protection College, Changsha, Hunan 410004 , China

Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang

Food and Machinery

Objective: This study aimed to establish a method for quick determination of 3 kinds ofmethylimidazole compounds in food flavor. Methods:The food flavor was extracted with 5% trichloroacetic acid solution and purified with PCX mixed cationic solid phase extraction column. Finally, the qualitative and quantitative analysis was carried out by ultra- performance liquid chromatography-mass spectrometry (UPLC-MS/MS) and internal standard method. Results: The linear relationship between the three methyl imidazole compounds was good in the range of 5.0~400.0 ng/mL, with correlation coefficient R2≥0.997. The limits of detection were 0.030~0.450 μg/kg and the limits of quantification (LOQ) …


Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang 2022 School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China

Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang

Food and Machinery

Objective:To realize the mechanization of quantitative cutting of fish before processing fish products. Methods:Obtained the fish contour data by linear laser scanning, the distribution of fish body weight with body length was obtained. The quantitative cutting models of fish body with fixed weight and equal weight were constructed, and the validity and accuracy of the method were verified by experiments. Results:The results showed that the predicted curve of fish body weight distribution was close to the real distribution curve, the accuracy of 10 fish was above 91%. The mean absolute errors were 0.16, 0.38 and 1.15 g, …


Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui 2022 School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China

Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui

Food and Machinery

Objective:Improve the quality and efficiency of tilapia processing and increase the added value of products.Methods:For the fluorescence response difference of fish scales and fish skin under ultraviolet excitation, a rapid detection system for tilapia descaling rate based on machine vision technology was constructed. After image pre-processing, background segmentation, ROI region selection, and rapid identification of discaled areas, the scaled and descaled area images were obtained. Then the scaling rate was calculated and the detection accuracy of the system was tested. Results:The accuracy of the system scaling rate detection ranged from 90.18% to 94.14%.Conclusion:The automatic …


The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping 2022 Hanyin Electronic Advanced Technology Innovation Laboratory, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China ;School of Mechanical and Electrical Engineering, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China

The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping

Food and Machinery

Objective:The paper aims to design a 3D icing sugar printer that meets the requirements of safety, hygiene, convenient operation, and stable structural performance. Methods:The 3D icing sugar printer includes the mechanical mechanism and control system. The mechanical structure adopts a gantry structure and reforms the food can. The control system adopts "Industrial PC + Motion control card" mode. Results:Fast food can replacement (< 30 s); fast printing speed (≥5 000 mm/min), adjustable speed; printing accuracy (<1 mm); good strength, expansion rate and surface roughness of the printed objects. The image recognition and processing system with the self-light …


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