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).
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 …
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme,
2024
College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
Optimization Of Extraction Technology Of Iota Carrageenan By Ultrasonic Wave Combined With Enzyme, Xie Limei, Chen Jing, Zheng Huixin, Guo Shaoli, Zhang Ningning
Food and Machinery
Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH …
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil,
2024
Modern Service Department, Pingdingshan Institute Technology, Pingdingshan, Henan 467000, China
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil, Meng Yuzhu, Lei Changgui, Chen Jinping, Zhang Xiaodong, Zhang Zhiqian
Food and Machinery
Grape pomace is a major by-product produced during grape processing, including grape skin, pulp and seed. Grape seed oil (GSO) obtained from grape seeds is one of the vegetable oil with high nutritional value. It is rich in nutrients such as polyunsaturated fatty acids, tocopherols, phytosterols and phenols. It has many physiological effects such as antioxidant, anti-inflammatory, hypolipidemic, weight loss and antibacterial. Based on the relevant research reports at home and abroad in recent years, this review systematically summarized the extraction technologies, nutritional compositions and health effects of GSO. The research and development direction of GSO in the future was …
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola,
2024
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola, Zhu Zhipeng, Bai Yujia
Food and Machinery
Cistanche deserticola is one of the precious traditional Chinese medicines that can be eaten fresh. Its highly active life and zoning restrictions cause it to brown, soften, and even mildew when being transported and stored. The processing technology and preservation and storage techniques were analyzed by thoroughly reading literatures in this field. Moreover, the advantages and disadvantages of different processing methods were analyzed, and the development direction of C. deserticola processing technology was prospected.
Status Of Clinical Research On Arginine And Its Application In Food For Special Medical Purpose,
2024
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410200, China;Ausnutria Institute of Food and Nutrition, Changsha, Hunan 410200, China
Status Of Clinical Research On Arginine And Its Application In Food For Special Medical Purpose, Chen Yao, Cao Ping, Chen Juan, Yuan Songmei, Li Wei
Food and Machinery
In recent years, arginine has received extensive attention from researchers and scholars in the field of food and nutrition because of its important role in patients' postoperative recovery and cardiovascular health. This article describes the metabolic pathways, physiological functions, absorption and intake of arginine, summarizes the application of arginine in clinical research and food for special medical purpose, and the future direction of development and research of the food for special medical purpose is also prospected.
Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder,
2024
Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;Agri-food Storage and Processing Engineering Technology Research Center, Shanghai 201403, China;Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops〔Co-construction by Ministry and Province〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, China
Analysis Of The Elements And Development Trends Of Cereal Meal Replacement Powder, Yang Ruifang, Bai Jianjiang, Tang Jianhao, Piao Zhongze, Wan Changzhao, Xu Weiqin
Food and Machinery
Cereals are enriched with many nutrients that are good for human health. Cereal meal replacement powder interventions can reduce weight, improve blood lipids, regulate postprandial glucose, adjuvant treatment and prevention of diabetes, and have a wide range of applications and development prospects. In this review, the processing materials, efficacy, formulation optimization methods, digestive properties, processing techniques, and related implementation standards for meal replacements are summarized, and the development of meal replacements is prospected.
The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road,
2024
Faculty of Engineering, Huanghe Science and Technology University, Zhengzhou, Henan 450000, China
The Transformation And Upgrading Strategy From The Food Equipment Industry For Exporting Countries Along The Belt And Road, Zhang Chongjie, Wang Mengjie
Food and Machinery
Through the analysis of the current development status, industry bottlenecks, and new challenges faced by China's food equipment industry, the necessity of transformation and upgrading of China's food equipment industry is demonstrated. Based on the interpretation of the Belt and Road Initiative, human capital, industrial value chain, technological innovation and environmental regulation are refined and determined as the factor indicators affecting the transformation and upgrading of the food equipment industry under the Belt and Road Initiative, and the corresponding mechanism analysis is carried out. The paper puts forward specific strategies for the transformation and upgrading of the food equipment industry …
Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging,
2024
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji, Jilin 133002, China;Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanji, Jilin 133002, China;College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Study On Changes In Tenderness Of Yanbian Cattle During Dry And Wet-Aging, Zhang Boyuan, Sun Depeng, Wang Yuhan, Tian Jingyi, Mu Baide, Cui Mingxun, Li Guanhao
Food and Machinery
Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging. Results: With the extension of aging time, the shear force of dry and wet aging beef samples decreased significantly, and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging, respectively. The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly. After …
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization,
2024
Anhui University of Science And Technology， Chuzhou， Anhui 239000， China;Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun
Food and Machinery
Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, …
Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish,
2024
Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation, Haikou, Hainan 570100, China
Establishment And Dietary Risk Assessment Of Uplc-Ms/Ms Detection Method For 16 Quinolone Antibiotics In Freshwater Fish, Gao Yunkai, Cheng Chunqian, Cheng Xiaomei, Zhou Lingyu, Dend Yinglin, Yin Qingchun
Food and Machinery
Objective: This study aimed to establish a method for the simultaneous determination of 16 quinolones in freshwater fish by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and then analyze the effect of three different cooking methods (by boiling, steaming and frying) on the residues of quinolone antibiotics. Methods: Samples were ultrasonic extracted with acetonitrile (with 4% formic acid) and purified with C18 solid phase extraction column. The chromatographic separation was performed on a Waters ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm×100 mm) column, with 0.1% formic acid water-acetonitrile as mobile phase for gradient elution. Mass spectrometry (ESI+) was …
Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode,
2024
College of Intelligent Manufacturing Modern Industry, Xinjiang University, Urumqi, Xinjiang 830000, China
Rapid Detection Of Methyl Parathion By Electrochemical Biosensor Based On Rgo-Aunps Modified Screen Printing Electrode, Geng Junhao, Li Xuezhi, Zhou Jianping, Chen Changhua
Food and Machinery
Objective: In order to achieve rapid detection of methyl parathion. Methods: An acetylcholinesterase sensor was prepared based on gold nanoparticles and reduced graphene oxide for quantitative detection of Methyl parathion. Reduced graphene oxide, gold nanoparticles and acetylcholinesterase were successively modified on the surface of the screen printing electrode by layer-by-layer assembly method. The catalytic activity and impedance characteristics of the sensor, the relationship between the sensor's inhibition rate and MP concentration, and the actual sample detection were evaluated. Results: The prepared acetylcholinesterase biosensors showed excellent affinity for acetylthiocholine chloride with the Michaelis-Menten constant of 2.76 mmol/L. Under the optimal conditions, …
Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food,
2024
Shenzhen Bioeasy Biotechnology Co., Ltd., Shenzhen, Guangdong 518101, China
Establishment And Application Of Clean-Up Combined With Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry For The Detection Of 16 Quinolones In Animal-Derived Food, Yu Tingting, Liang Song, Huang Wenhui, He Jie, Yan Yiyong
Food and Machinery
Objective： A method for simultaneous detection of 16 quinolones in food of animal origin was developed byclean-up column pretreatment combined with ultra high performance liquid chromatography-tandem mass spectrometry. Methods： Food samples of animal origin were extracted using 80% acetonitrile （containing 0.2% formic acid）. After purification on a Speedy Prep-Quino 1 column, 16 quinolone residues were detected by ultra-high performance liquid chromatography tandem mass spectrometry. Results： The results showed that the linear range of 16 quinolones was 1.6～40.0 μg/kg, the correlation coefficient r≥0.996 1, the limits of detection were 0.14～0.80 μg/kg, and the limits of quantification were 0.47～2.68 …
Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data,
2024
Weifang Inspection and Testing Center, Weifang, Shandong 261100, China
Problems Analysis And Countermeasures Research Of Food Safety Sampling Inspection Data, Zhao Honglei, Yang Lirong, Zhao Hongyan, Liu Xin, Li Lei, Zhang Fengxiang
Food and Machinery
The quality of food safety sampling inspection data are a comprehensive reflection of the technical ability, professional competence, and management service level of inspection institutions. It is an important guarantee for the effectiveness of food safety sampling inspection work, and a key factor in doing a good job in verification and disposal work. Market regulatory administrations have strengthened the verification of food sampling inspection data in recent years, which have played a good role in improving the quality of food safety sampling inspection data. However, it was found that some inspection and testing institutions have some problems in sampling, inspection, …
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber,
2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China;International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang, Jiangxi 330047, China;School of Advanced Manufacturing, Nanchang University, Nanchang, Jiangxi 330031, China
Cfd Simulation And Structure Optimization Of The Industry-Scale Microfluidization Interactive Chamber, Mei Liren, Xu Keping, Ai Fanrong, Dai Taotao, Chen Jun
Food and Machinery
Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the …
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot,
2024
Henan Vocational College of Water Conservancy and Environment, Zhengzhou, Henan 450000, China
Research On Dynamic Target Grasping Control Method For Food Collaborative Robot, Cheng Pengfei, Liu Mingtang, Sun Chen
Food and Machinery
Objective: Solve the problem of low accuracy of collaborative robots in food dynamic target grasping at present. Methods: Based on the architecture of collaborative robots, a combination of fuzzy self-tuning PID control and robust adaptive compensator was proposed for collaborative robot food dynamic target grasping. PID combined with fuzzy control to achieve parameter self-tuning, and robust algorithm combined with adaptive algorithm for system uncertainty compensation. The performance of the proposed method was analyzed through experiments, verifying its feasibility. Results: The proposed method had good results in the dynamic target grasping of collaborative robots, improving the accuracy of dynamic grasping. At …
Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box,
2024
College of Mechanical Engineering, Xi'an University of Science and Technology, Xi'an, Shaanxi 710054, China
Optimization And Simulation Analysis Of Temperature Field Of Wolfberry Drying Box, Yu Yang, Yu Mingqiang, Wang Erjie, Chen Tingmin
Food and Machinery
Objective: To improve the quality of wolfberry drying. Methods: Standard Realizable k-ε turbulence model was used for theoretical analysis, and fluent software was used for simulation and experimental verification to study the distribution law of heat exchange temperature field in the drying chamber, and to optimize the parameters of the heat exchange plate. The effects of heat exchanger plate inlet flow rate, heat exchanger plate runner width, heat exchanger plate runner height and heat exchanger plate spacing on the temperature field uniformity of the drying chamber were analyzed by taking the temperature uniformity coefficient and the temperature distribution cloud diagram …
Compression Characteristics And Damage Mechanism Of Rose Orange,
2024
School of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, China
Compression Characteristics And Damage Mechanism Of Rose Orange, Lu Siyu, Luo Qiang, Lai Yushu, Xia Qiming
Food and Machinery
Objective: Reduced the damage of rose orange in the process of packaging and transportation, and provided a theoretical basis for postharvest storage and spectral quality testing. Methods: According to the basic geometric data of rose orange and the maximum compression force and puncture force obtained from TPA test and puncture test, the finite element model was constructed to simulate the compression of rose orange. Results: The diameter of rose orange ranged from 58.2 mm to 78.6 mm, the average weight was 169.746 g, the average thickness of peel at the equator was 3.1 mm, the maximum puncture force was 6.26 …
Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage,
2024
School of Materials and Energy, Guangdong University of Technology, Guangzhou, Guangdong 510006, China
Numerical Simulation Of Phase Change Cold Storage Plates With Different Packaging Structures Used In Cold Storage, Liang Hanwei, Chen Guansheng, Xie Jian, Ying Wenxuan, Cheng Zijie
Food and Machinery
Objective: To study the application of phase change energy storage in peak-shifting of cold storage electricity, and propose a more effective encapsulation structure for the cold storage plate. Methods: Multiple phase change cold storage plate encapsulation structures were designed for the frozen goods cold storage, and corresponding numerical models were established. Through numerical simulations, the solidification and melting cooling processes of different encapsulated cold storage plates were tested at standard temperatures （-18 ℃）. The similarities and differences between flat and concave-convex cold storage plates were compared, and the impact of different cold storage plates on temperature fluctuations within the storage …
Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots,
2024
Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Liuzhou Luosifen Engineering Technology Research Center, Liuzhou, Guangxi 545006, China;Ningxiang City Market and Quality Supervision Inspection and Testing Center, Changsha, Hunan 410600, China
Comparison Of The Main Components, Volatile Components, And Antioxidant Activity Of Two Types Of Fermented Bamboo Shoots, Liao An, Du Haiping, Cheng Hao, Liu Tianyi, Tian Yan
Food and Machinery
Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free …
