Purification And Comparison Of Enzymatic Properties Of Endogenous Transglutaminase Between Silver Carp And Black Carp,
2023
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China;National R & D Branch Center for Conventional Freshwater Fish Processing 〔Wuhan〕, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Purification And Comparison Of Enzymatic Properties Of Endogenous Transglutaminase Between Silver Carp And Black Carp, Yi Lin, An Yueqi, Liu Ru, Hu Yang, Xiong Shanbai
Food and Machinery
Objective: This study aimed to investigate the differences in enzymatic properties of endogenous transglutaminase （TGase） in silver carp and black carp. Methods: STG and BTG were purified from the muscle of silver carp and black carp, respectively, by 80% ammonium sulfate precipitation, Q-Sepharose FF, and Sephacryl S-200 HR chromatographies. Two enzymes were analyzed for relative molecular weights, peptide sequences, secondary structures, optimal reaction conditions, and thermal inactivation kinetics. Results: The purified STG and BTG showed similar relative molecular weights, of which the enzyme activities were 14.34 U/mg and 12.67 U/mg, respectively. Both enzymes showed differences in peptide sequences. The secondary …
Screening And Identification Of Bifidobacterium Longum From Maternal Milk And Its Domestication Of Oxygen-Domestication,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China;Institute of Food Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510640, China;Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, Guangdong 510640, China
Screening And Identification Of Bifidobacterium Longum From Maternal Milk And Its Domestication Of Oxygen-Domestication, Zhang Feng, Hou Xinyue, Guo Liqiong, Liu Chunhua, Lin Junfang
Food and Machinery
Objective: To screen Bifidobacterium from breast milk and improve its oxygen tolerance under aerobic conditions. Methods: Dilution and spread plate methods were performed to separate and screen Bifidobacterium from breast milk. Their Bifidobacterium identifications were characterized by 16S rDNA sequencing. The oxygen tolerant domestications were conducted through gradual increase of oxygen pressure and alternation of aerobic and anaerobic cultivations. Results: A novel Bifidobacterium strain was isolated from human milk and was identified as Bifidobacterium longum by 16S rDNA sequencing, which was named as MEFZ-2201. The homology between MEFZ-2201 and model strain (accession number in NCBI: ON631733.1) reached 100%. After oxygen …
Effect Of Different Processing Temperature On Texture Profile And Flavor Of The Edible Bird's Nest,
2023
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Different Processing Temperature On Texture Profile And Flavor Of The Edible Bird's Nest, Shang Kexin, Qiu Shuang, Zhang Lan, Cheng Xiangrong, Wang Dongliang
Food and Machinery
Objective: This study aimed to investigate the effects of different processing temperature on texture profile and flavor of dried edible bird's nest. Methods: With dried edible bird's nest as the main raw material, the texture profile analysis of edible bird's nest at different processing temperature was carried out by physical property analyzer. The volatile components of edible bird's nest at different processing temperature were determined by electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Results: It was found that the adhesion of cooked edible bird's nest decreased significantly (P<0.01), but its resilience increased significantly (P<0.05) with the increase of temperature. 12 kinds of effective flavor substances were detected in the cooked edible bird's nest by SPME-GC-MS, including: 3 alcohols, 2 aldehydes, 2 esters, 3 ketones, 1 acid, and 1 ether, accounting for 6.23%, 49.34%, and 54.85% of the total detected substances in the cooked edible bird's nest at 95 ℃, 105 ℃ and 115 ℃, respectively. Conclusion: Different processing temperature affects the taste of edible bird's nest and the overall odor profile after processing. Moreover, higher cooking temperature tends to make the egg white-like flavor stronger. The volatile substances in the bird's nest stew at 95 ℃ are mainly acids, the bird's nest cooked at 105 ℃ mainly produces alcohols, and the edible bird's nest cooked at 115 ℃ mainly produces ketones and alcohols.
Analysis Of Volatile Flavor Components And Characteristics Of Dough Fermented With Flavor Fermentation Liquid,
2023
Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China;School of Forestry and Horticulture, Hubei Minzu University, Enshi, Hubei 445000, China
Analysis Of Volatile Flavor Components And Characteristics Of Dough Fermented With Flavor Fermentation Liquid, Zhang Yanmei, Zhu Yuchang, Yang Dandan, Pan Xufang, Bai Hui, Zhou Dazhai
Food and Machinery
Objective: This study aimed to investigate the varieties and contents of volatile components in fermented dough with flavor fermentation broth at different fermentation time. Methods: Headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS) was used to determine the volatile flavor substances in the dough of the flavor ferment at 12, 24, 36, 48 and 72 h. Also, sensory evaluation of the odor and determination of pH value, total acidity (TAA) and rheological properties of the dough were measured. Results: The strength of eight odors (frankincense, cheese, flower, fruit sweet, wine, malt, grass and sour) showed different performance, depending on the types and …
Effects Of Thawing Methods On The Quality, Physicochemical Properties And Microstructure Of Pork,
2023
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, China
Effects Of Thawing Methods On The Quality, Physicochemical Properties And Microstructure Of Pork, Wang Li, Chen Wei, Wang Yuanliang, Li Zhongjun, Xia Di
Food and Machinery
Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to …
Spin-Flash Drying Characteristics And Kinetic Model Of Antarctic Krill,
2023
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Science, Shanghai 200092, China;Key Laboratory of Ocean Fishing Vessel and Equipment, Ministry of Agriculture; Shanghai 200092, China
Spin-Flash Drying Characteristics And Kinetic Model Of Antarctic Krill, Tan Jiayu, Ouyang Jie, Ma Tiantian, Shen Jia
Food and Machinery
Objective: The purpose of this study was to investigate the drying characteristics and establish the kinetic model of Antarctic krill during spin-flash drying. The drying experiments were carried out at 120 ℃ to 180 ℃. Methods: Six common thin-layer drying models were selected to fit the experimental data. Further, the equations of drying model constant and temperature were established to obtain the model expression and validate the optimal drying model. The effective moisture diffusion coefficients were calculated by Fick's second law. Results: The results showed the drying temperature had a significant effect on drying thermal efficiency and drying rate. The …
Determination Of Eight Anions In Liquid Milk,
2023
Guangzhou Inspection Testing and Certification Group Co. Ltd., National Quality Testing Center for Processed Food 〔Guangdong〕, Guangzhou, Guangdong 511447, China
Determination Of Eight Anions In Liquid Milk, Wu Ziling, Yao Xiaoqing, Shen Yingtao, Huang Jiale, He Minheng
Food and Machinery
Objective： A rapid method was established for the simultaneous determination of variety anions in liquid milk. Methods： The macromolecular protein in liquid milk was precipitated by acetonitrile, and a variety of anions were extracted. After purification by C18 column, the material was separated by Dionex IonPac AS19-HC ion column with gradient elution of potassium hydroxide and conductivity detection. Finally, a method for the determination of bromate, thiocyanate, nitrite, nitrate, chlorate, perchlorate, phosphate and iodine ion in liquid milk was established using ion chromatograph. Results： The results showed that the correlation coefficients （R2）of eight kinds of anion …
Determination Of 17 Aldehydes In Baijiu （Chinese Liquor） By Direct Injection Gas Chromatography,
2023
Sichuan Institute of Food Inspection, Chengdu, Sichuan 610000, China;Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu, Sichuan 610000, China
Determination Of 17 Aldehydes In Baijiu （Chinese Liquor） By Direct Injection Gas Chromatography, Luo Yue, Zhong Ciping, Huang Ping, Chen Yanmei, Tang Jing, Yu Xiaoqin
Food and Machinery
Objective: To explore the content of aldehydes in Baijiu. Methods: A method for the determination of 17 aldehydes in Baijiu was established, and the methodological performance indexes were studied using statistics. Results: Through statistical analysis, the detection limit of 17 aldehydes in Baijiu was determined to be 0.7～5.9 mg/L, the limit of quantification was 1.9～14.6 mg/L, which passes the quality inspection of the calibration curve within the range of 0.6～320.0 mg/L, and the linear relationship meets the requirements. The recovery rate of intermediate standard addition in Baijiu was 73%～114%, the coefficient of variation in the laboratory was ≤11%, and the …
Solid Phase Extraction-Gas Chromatography-Flame Ionization Detection （Spe-Gc-Fid） For The Detection Of Mineral Oil Saturated Hydrocarbons （Mosh） In Infant Formula,
2023
Hunan Provincial Institute of Product and Goods Quality Inspection, Changsha, Hunan 410017, China
Solid Phase Extraction-Gas Chromatography-Flame Ionization Detection （Spe-Gc-Fid） For The Detection Of Mineral Oil Saturated Hydrocarbons （Mosh） In Infant Formula, Tang Wanli, Feng Yanying, Xiang Jun, Qin Haijiao, Hu Lingli
Food and Machinery
Objective: To establish a new accurate method for the determination of mineral oil saturated hydrocarbon （MOSH） in infant formula by solid phase extraction combined with gas chromatography-Flame Ionization Detection （SPE-GC-FID）. Methods: Different extraction methods such as soaking extraction, oscillating extraction, ultrasonic assisted extraction, liquid-liquid extraction were used to extract MOSH from infant formula milk powder, and different extraction solvents such as n-hexane, isooctane, benzene, mixed solvents were used to extract MOSH. The optimal extraction method and extraction solvent were determined based on the extraction amount of MOSH. The target compounds purified by AgNO3 SPE column, and finally detected by …
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction,
2023
Guangzhou Inspection and Testing Certification Group Co., Ltd., National Quality Testing Center for Processed Food 〔Guangdong〕, Guangzhou, Guangdong 511447, China
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui
Food and Machinery
Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted out and stratified. The supernatant was purified by C18 solid phase extractant and finally determined by UPLC-Q-TOF/MS in ESI negative mode. Results： Abietic acid compounds exhibited a good linear relationship in the concentration range of 10~500 μg/L with good correlation coefficient R2>0.998. The average recoveries of three abietic acid compounds were experiments, the average recovery rate was 87.8%~98.5% with relative standard deviations （RSDs, n=6） of 1.99%~6.71%, at …
Simulation Analysis Of Influence Of Pitch Variation On Flow Field Of Twin Screw Extruder With Different Direction,
2023
School of Artificial Intelligence, Being Technology and Business University, Beijing 100048, China;Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Simulation Analysis Of Influence Of Pitch Variation On Flow Field Of Twin Screw Extruder With Different Direction, Zhang Yiming, Huang Zhigang, Xu Zhen, Cheng Yuanyuan
Food and Machinery
Objective: Taking polylactic acid （PLA） as an example, the flow channel distribution of twin-screw extrusion under different pitch was studied. Methods: In Solidworks, two 3D models with variable pitch and constant pitch were drawn according to the theoretical end curve equation and modified. Workbench software was used to generate the required analysis models with the swept mesh method for the two screw configurations, and then Polyflow fluid simulation software was used to simulate the actual situation. After obtaining the post-processing results, FieldView software was used to analyze the final results. The pressure, shear rate and viscosity of polylactic acid fluid …
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump,
2023
Electric Power Research Institute of Guangxi Power Grid Co., Ltd., Nanning, Guangxi 530023, China;Guangxi Key Laboratory of Intelligent Control and Maintenance of Power Equipment, Nanning, Guangxi 535023, China
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping
Food and Machinery
Objective: To improve the energy efficiency of mango drying in the air source heat pump system so as to save energy. Methods: The process of drying mangoes was subdivided, and a variable structure control was used to adjust the temperature and humidity of drying room intelligently and dynamically to improve energy efficiency. Each drying process stage was divided into three parts, namely far away from the conversion point, near the conversion point, and closing to the conversion point. For the first two parts, a constrained nonlinear autoregressive neural network (NARX) with external inputs was used to intelligently adjust the temperature …
Research On Trajectory Planning Method For Camellia Oleifera Fruit Sorting Robot Based On Multi-Objective Optimization,
2023
JiangsuJinhu Secondary Professional School, Huai'an, Jiangsu 223001, China
Research On Trajectory Planning Method For Camellia Oleifera Fruit Sorting Robot Based On Multi-Objective Optimization, Fu Mingdi, Li Zhong, Wang Qianru, Zhao Fei
Food and Machinery
Objective: Solved the problems of poor motion stability and accuracy in the food sorting process of parallel robots. Methods: Based on the analysis of the three degree of freedom food sorting robot system, a method proposed which combined polynomial interpolation and improve multi-objective particle swarm optimization algorithm for Delta robot trajectory optimization. As a parallel robot, the optimization of the shortest operation time, lowest energy consumption, and minimal motion impact were taken as multiple objectives. The improved multi-objective particle swarm optimization algorithm was applied to optimize the polynomial interpolation method, and its performance was validated. Results: The planning trajectory of …
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane,
2023
Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, China
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing
Food and Machinery
Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The …
Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data,
2023
Shenzhen University, College of Mechatronics & Control Engineering, Shenzhen, Guangdong 510086, China
Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong
Food and Machinery
Objective: To propose a new solution to overcome the two challenges of data with spikes and small sample sizes in nectarine hyperspectral measurement. Methods: Based on hyperspectral imaging technology, image processing methods were used to identify the area of nectarines in the hyperspectral image, and the spectral reflectance data of the area was calculated to form a hyperspectral curve image. For hyperspectral image data with spikes and noise, compared the effects of several data preprocessing methods, including polynomial smoothing algorithm (SG), multivariate scatter correction algorithm (MSC), standard normal variate algorithm (SNV), first-order derivative operator (D1), and second-order derivative operator (D2) …
A Method For Strawberry Ripeness Classification Method Based On Improved Cnn,
2023
Hebei Institute of International Business and Economics, Qinhuangdao, Hebei 066311, China
A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng
Food and Machinery
Objective: To improve the classification accuracy of strawberries. Methods: A method of strawberry classification based on improved CNN was proposed by improving CNN through mixing pool method. Firstly, through the combination of maximum pooling and average pooling techniques, a hybrid pooling method was obtained. Then, the hybrid pool method was used to improve the generalization ability of CNN model. After that, image data acquisition, image preprocessing and image feature extraction were carried out. Finally, sensitivity, specificity, accuracy, recall rate and F1 score were used to evaluate the effectiveness of the trained strawberry classification method. Results: The sensitivity, specificity, accuracy, …
Apple Classification Based On Multi-Information Fusion And Da-Dbn,
2023
Zhengzhou Vocational and Technical College, Zhengzhou, Henan 450000, China
Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping
Food and Machinery
Objective: In order to improve the precision of apple grade judgment model, the method of apple grade judgment was established. Methods: A decision model of apple rank based on multi-information fusion and dragonfly algorithm was proposed. Firstly, the HSV color feature, LBP texture feature and HOG shape feature of apple image were extracted by pre-processing such as data enhancement, normalization, Gauss filter and grayscale. Secondly, the performance of DBN model was affected by the selection of parameters, the network parameters of DBN model were optimized by DA algorithm, and a multi-information fusion and DA-DBN model for determining apple rank wws …
Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes,
2023
College of Horticulture and Forestry Sciences, Arar, Xinjiang 843300, China;Tarim University Xinjiang Production & Construction Corps Key Laboratory of Facility Agriculture, Arar, Xinjiang 843300, China
Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting
Food and Machinery
Objective: This study aimed to screen potato varieties suitable for cultivation in southern Xinjiang. Methods: By combining factor analysis and cluster analysis, a comprehensive evaluation of the nutritional quality of 12 kinds of introduced potato species was conducted using them as test materials. Results: S1 contained the most protein, and S5 included the most soluble sugar content and vitamin C; S12 contained the least nitrate, and S10 contained the most reduced sugar and starch. Nutritional quality indicators differ significantly among potato varieties. The coefficients of variation of soluble sugar content, vitamin C content, and nitrate content were 47.13%, 37.03% and …
Quality Characteristics Of Highland Barley Powder With Different Particle Sizes,
2023
Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China;Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering and Technology Research Center of Comprehensive Utilization of Highland Barley Resources, Xining, Qinghai 810016, China
Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping
Food and Machinery
Objective: This study aimed to explore the influence of different ultramicro grinding intensity on highland barley powder. Methods: Using ultramicro grinding to prepare different granularity of highland barley powder. Exploring the influence of granularity on the apparent characteristics, nutritional quality. Processing characteristics of highland barley powder. Results: The particle size of highland barley powder gradually decreased with the increase of mesh number. The contents of crude fiber, β-glucan, crude fat and ash of highland barley powder decreased with the decrease of particle size. On the other hand, the crude protein and damaged starch increased with the decrease of particle …
Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil, Yang Fang, Deng Fenglin, Jia Hongfeng, Yuan Haibin, Yao Kunlong
Food and Machinery
Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with different granularity （35, 30, 26, 20 mesh）, and the content of capsaicinoids, chromatic aberration value, and peroxide value of oil samples were determined by high performance liquid chromatography（HPLC）, colorimeter and other methods. The types and contents of volatile flavor compounds were detected and analyzed by gas chromatography-ion mobility spectrometry （GC-IMS） combined with principal component analysis （PCA）, partial least squares discriminant analysis （PLS-DA）, and heat map …
