Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying,
2024
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong
Food and Machinery
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend …
Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy,
2024
College of Life Sciences, Northwest A & F University, Xianyan, Shaanxi 712100, China
Optimization Of Semiconductor Refrigeration Cold Stage Usage Conditions And Its Application In High Moisture Content Samples In Scanning Electron Mmicroscopy, Chen Xiyan, Wei Lanlan, Kang Jingquan, Duan Hui, Fan Ningjuan
Food and Machinery
Objective: To effectively solve the difficulty of observing the electron microstructure of samples with high water content. Methods: A series of samples with high water content were observed by conventional scanning electron microscope with a new mode instrument combination of semiconductor cold cooling table. Results: Under the conditions of conductive tape as matrix, voltage 5 kV, electron beam spot of 50 or 60, and cold table temperature of 4 ℃, the sample with high water content did not need to be fixed and dehydrated, and its microstructure could be directly imaged under the scanning electron microscope to observe its microstructure. …
Effects Of Sodium Hypochlorite On The Physicochemical Characteristics Of Arrowhead Starch,
2024
College of Food and Technology, Sichuan Tourism College, Chengdu, Sichuan 610100, China;School of Chemistry and Chemical Engineering of Guangzhou University, Guangzhou, Guangdong 510000, China
Effects Of Sodium Hypochlorite On The Physicochemical Characteristics Of Arrowhead Starch, Xi Wanting, Liu Guiru, Li Meng, Ji Derong, Duan Lili
Food and Machinery
Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: In a weakly alkaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch, the modified starch's amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance, scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured, along with its digestibility. Results: The amylose concentration, solubility …
Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake,
2024
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake, Yu Shulei, Jiang Pengfei, Wang Dan, Qi Libo, Shang Shan
Food and Machinery
Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss rate, sensory evaluation and pore size distribution of cake were investigated. Also, the texture analysis, moisture distribution, starch ordered structure and crystallinity of cake after 7 days of storage were meaured. Results： With the increasing substitution of glutinous rice flour, the batter density reduced, improving the specific volume and the pore size distribution. Effectively delaying the retrogradation …
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms,
2024
Changsha Environmental Protection College, Changsha, Hunan 410004, China
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei
Food and Machinery
Objective: The pretreatment method of through-type solid-phase extraction was improved to be coupled with ultra performance liquid chromatography tandem mass spectrometry for detection of cholic acid，deoxycholic acid and dehydrochloric in eggs. Methods: The samples were extracted by methanol and purified by PRiME HLB，then separated on C18（100 mm×2.1 mm，3.0 μm） column with methanol-0.1% ammonia as the mobile phase for gradient elution. Meanwhile，the samples were quantified by external standard with negative ion select reaction monitoring （SRM） mode. Results: The results showed that the linear relationships of cholic acid （CA），deoxycholic acid （DCA） and dehydrochloric acid（DHCA） were good in the range from …
The Application Of Computer Vision Combining With Deep Leaning Techniques For Rapid Discrimination Of Adulterated Star Anise Powder,
2024
Fujian CCIC-Fairreach Food Safety Testing Co., Ltd., Fuzhou, Fujian 350008, China
The Application Of Computer Vision Combining With Deep Leaning Techniques For Rapid Discrimination Of Adulterated Star Anise Powder, Chen Jinxing
Food and Machinery
Objective: This study aims to design a novel approach, utilizing computer vision combining with deep learning, for rapid determination the adulteration in star anise powder. Methods: Collected the original images of star anise powder with varying adulteration ratios. Employing preprocessing and data enhancement techniques, an image dataset was curated. Subsequently, a SqueezeNet model was constructed and compared with five machine learning models, including Support Vector Machine （SVM）, K-Nearest Neighbor Learning （KNN）, Random Forest （RF）, Gradient Boosting Tree （GBT）, and Multilayer Perceptron （MLP）. Results: The highest accuracy achieved by the five machine learning models was only 66.37%, while the accuracy of …
Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2024
Guangzhou Inspection Testing and Certification Group Co., Ltd., Guangzhou, Guangdong 511447, China;National Quality Inspection and Testing Center for Processed Foods 〔Guangdong〕, Guangzhou, Guangdong 511447, China
Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Mangu, Luo Yonghao, Yan Wanying, Xu Lizhu
Food and Machinery
Objective： This study aimed to evaluate the safety of pesticide residues in liquid milk. Methods： A method for simultaneous determination of 11 kinds of pesticide residues by ultra-high-performance liquid chromatography-tandem mass spectrometry was established. The samples were extracted by acetonitrile, purified by C18 and PSA solid phase extractants, separated on a column Xbridge BEH C18 (100 mm×2.1 mm, 1.7 μm), determined in multi-reaction monitoring mode, and optimized for pre-treatment parameters using response surface method. Results： The optimal conditions for pretreatment were 10 mL acetonitrile, 50 mg C18 and 30 mg PSA. The linear relationships of 11 kinds …
Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network,
2024
Henan Transportation Technician College, Zhumadian, Henan 463000, China
Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu
Food and Machinery
Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman neural network for rapid and non-destructive detection of milk protein content. Optimized the whale algorithm through three aspects (chaotic mapping, adaptive convergence factor, and adaptive weight) to improve search accuracy, and optimized the Elman neural network parameters (weights and thresholds) after optimization. Analyzed the performance of the proposed non-destructive testing method through experimental analysis. Results: Compared with conventional detection methods, proposed method was optimal for …
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market,
2024
Dalian Maritime University Law School, Dalian, Liaoning 116023, China
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao
Food and Machinery
Focusing on the food market, starting from the litigation status of professional anti-counterfeiting cases, this paper summarizes and analyzes the problems and disputes about professional anti-counterfeiting behavior in current theory and practice, discusses the necessity of protecting and restricting the right of professional anti-counterfeiters to know and buy fake goods, and tries to guide and regulate their professional anti-counterfeiting behavior from multiple levels, such as clarifying the legal status of professional anti-counterfeiters and guiding the legitimate and standardized anti-counterfeiting behavior.
Food Safety Management In Online Live Broadcast Marketing,
2024
College of Business Administration of Henan University of Animal Husbandry and Economics, Zhengzhou, Henan 450000, China
Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying
Food and Machinery
Literature research and case analysis were used to summarize the development status of online live streaming marketing market, analyze the cases of food safety accidents in live streaming e-commerce, and summarize the food safety problems in current live streaming e-commerce. Governance strategies were proposed, such as strengthening the review of live content, strengthening supervision, unblocking consumer complaint channels and accelerating relevant legislative processes. For the problem of homemade food in network marketing, it can be counseled, supported and invested in the form of an incubator to promote its transformation to formal production.
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms,
2024
School of Machinery and Energy, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms, Bao Huangjie, Guo Wenwen, Li Guoneng, Shi Yuxin, Zhang Mengjie
Food and Machinery
Objective: In order to improve the mushroom drying efficiency and reduce the power consumption, a new type of co-heating and dehumidification drying machine was designed and built. Methods: The drying machine was a closed system, which took the semiconductor refrigeration piece as the main component, with its hot end as heat source for air pre-heating and its cold end as the cold source for water vapor condensation. On the device, the mushroom drying rate at different drying temperatures （55 and 65 ℃） and sample mass （200 and 400 g） were tested. Results: Nine thin layer mathematical drying models were used …
Design Of Automatic Processing Production Line For Fresh Corn,
2024
School of Mechanical Engineering of Hebei University of Science and Technology, Shijiazhuang， Hebei 050018, China
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Food and Machinery
Objective: It solved the problem of low accuracy and large random error when cutting fresh corn, which is easy to damage the grain. Methods: A new process of sweet and waxy corn processing production line was designed, the production line used machine vision technology to judge the attitude of corn, completed the adjustment of corn attitude through reversing equipment, designed adaptive positioning structure to cut the head and tail of corn, and then carried out layer retention processing according to the difference characteristics of ear bract adhesion after cutting results, packed after camera quality screening, and used prototype to carry …
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm,
2024
College of Ural International Rail Transit, Shandong Polytechnic, Jinan, Shandong 250104, China
Design Of Intelligent Air Screen System Based On Fuzzy Control Algorithm, Liu Hongpeng, Lin Yuliang, Tian Zhongcai, Fang Wenjing
Food and Machinery
Objective: To solve the technical problems such as low separation efficiency, unstable control effect and overshoot in crop screening by air screen. Methods: An intelligent air screen system based on fuzzy control algorithm was proposed. The wind speed and the change rate of wind speed were designed as input variables, and the steering gear angle was taken as output variable. The angle of the steering gear was adjusted by fuzzy control rules to reduce the overshot of the screen, so as to improve the screening efficiency of crop impurities. Results: Through the system test, under the condition of 3 kg/s …
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review,
2024
Hunan Univerisity of Technology, Zhuzhou, Hunan 412000, China
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Food and Machinery
To further develop scientific food packaging design methods, providing consumers with more accurate and prompt food packaging information, the article comprehensively analyzed three types of key cues for food packaging information communication: textual information, food imagery and cross-modal correspondence by integrating domestic and international related literature, and pointed out that textual information was more advantageous in the process of conveying information, positive slogans are more influential, and other detailed information would reduce consumer cognitive bias. Text is more suitable for expressing food functions, while pictures are more suitable for expressing sensory appeals. Secondly, package imagery had a significant impact on …
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design,
2024
Jiangxi University of Engineering, Xinyu, Jiangxi 338000, China
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design, Miao Zhenting
Food and Machinery
On the basis of analyzing the alienation of existing packaging design, this paper expounds on the evolution process of the aesthetic value of packaging design. It is pointed out that the current packaging design's "people-oriented" aesthetic values are insufficient. The emotional design of packaging cannot be limited to catering to the emotional needs of consumers but needs to deeply explore the hidden emotional needs of consumers, and guide the improvement of aesthetic values of consumers from the level of spiritual and cultural needs (cultural return, natural return, traditional return).
Research On Transparent Design Of Agricultural Product Packaging,
2024
School of Art and Design, North China Institute of Aerospace Engineering, Langfang, Hebei 065000, China
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Food and Machinery
The paper introduces the origin and style characteristics of transparent design concept, discusses the significance and value of introducing transparent design in agricultural product packaging, and elaborates on the application principles and issues that need to be paid attention to when introducing transparent design in agricultural product packaging from three aspects: pattern design, color application, and material selection.
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube,
2024
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
Food and Machinery
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a …
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage,
2024
National Research and Development Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China;State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang University, Nanchang, Jiangxi 330022, China
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Food and Machinery
Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer …
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration,
2024
Beibu Gulf University, Qinzhou, Guangxi 535011, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535011, China
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Food and Machinery
Objective: This study focused on the effectively control of the spoilage and deterioration of grouper during refrigeration. Methods: Illumina high-throughput sequencing technology was used to amplify the 16S rDNA V3-V4 segment of bacteria, then analyzed the changes in the bacterial community structure of E. obliquus after being treated with 400 MPa UHP for 5 minutes and refrigerated at 4 ℃ for 3, 6, 9, and 12 d. Results: According to Alpha diversity analysis fish samples treated with and without UHP showed increasing Chao1 and Ace indices as refrigeration times were extended, but Shannon indices progressively dropped. Nonetheless, the fish samples …
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage,
2024
Southwest Forestry University, Kunming, Yunnan 650224, China
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
Food and Machinery
Objective: Reasonable planning of the stacking of goods in the mobile cold storage and reasonable design of the air supply power of the fan, to reduce cold storage energy consumption and improve economic efficiency. Methods: A three-dimensional physical model and k-ε mathematical model of a certain cold storage were established, and the temperature field inside the cold storage under different stacking methods of goods and different air supply power were simulated using Fluent software. Results: The research results showed that under the same working conditions, the average storage temperature of goods horizontally was 2.014 ℃, and the average storage temperature …
