The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel,
2023
Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023, China
The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu
Food and Machinery
Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …
Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products,
2023
School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou 550025, China
Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong
Food and Machinery
Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS+·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …
Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule,
2023
College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450000, China
Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming
Food and Machinery
Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio …
Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake,
2023
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjjiang 163319, China
Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake, Fan Guangqi, Liu Xiaolan, Zheng Xiqun, Wang Juntong, Zhao Wanhong
Food and Machinery
Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex. The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated. Results: The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were: pH 8, temperature 60 ℃, enzyme dosage 3%, pH 7, temperature 50 ℃, …
Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase,
2023
College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase, Li Yan, Liu Juan, Song Xiaofan, Sun Kangna, Chen Fuzhang, Yuan Zhenzhen
Food and Machinery
Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response surface test. The hypoglycemic activity of α-glucosidase and α-amylase in vitro was evaluated. Results: The content of slow digestion starch in the enzymolysis highland barley powder reached the highest of 16.55%, under the control of the conditions of 60 U/g β-amylase, 3.5 h enzymolysis time, 51 ℃ enzymolysis temperature, and 1∶12 (g/mL) solid to liquid ratio. Meanwhile, the …
Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls,
2023
Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China;College of Agriculture, Anshun University, Anshun, Guizhou 561000, China
Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls, Liu E, Guan Yufang, Li Jun, Wang Mei, Huang Shan, Liu Yongxiang
Food and Machinery
Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L* （brightness value）, a* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. …
Research Progress In Extraction Technology And Biological Activity Of Oleuropein,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng
Food and Machinery
The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.
Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad,
2023
Hunan Agricultural University of Horticulture, Changsha, Hunan 410128, China;State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad, Chen Hanqi, Liu Min, Yu Zhen, Hu Kun, Chen Xuan, Liu Dongbo
Food and Machinery
The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health …
International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore,
2023
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore, Huang Zeying
Food and Machinery
The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.
Subchronic Toxicity Study Of Acesulfame In Rats,
2023
Anhui Provincial Center for Disease Control and Prevention, Heifei, Anhui 230601, China
Subchronic Toxicity Study Of Acesulfame In Rats, Zheng Siyu, Teng Jingjing, Yang Tongjin, Wang Yan, Xia Xin, Bao Junhui
Food and Machinery
Objective： This study aimed to study the subchronic toxicity of acesulfame as a food additive and obtain the dosage of harmful effects not observed orally for 90 d. Methods： According to GB 15193.13—2015, eighty 4-week-old specific pathogen-free （SPF） healthy detached Sprague Dawley （SD） rats （half male and half female） were randomly divided into 4 groups. Rats were administered 4 500, 1 500, 500 and 0.0 mg/kg BW. acesulfame by gavage for 90 consecutive days, respectively. At the end of the experiment, samples of blood were collected for blood routine and biochemical analysis, and some organs were removed for histopathological examinations. …
The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process,
2023
Sichuan Tourism University, Chengdu, Sichuan 610100, China
The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process, Fan Haiying, Yang Can, Qiao Mingfeng, Chen Lilan, Cai Xuemei, Yi Yuwen, Wang Wei
Food and Machinery
Objective: This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish. Methods: The changes of aroma and taste compounds were assessed by using the electronic-nose, electronic-tongue, GC-IMS, and automatic amino acid analyzer, along with the principal component analysis, clustering analysis and correlational analysis. Results: The results showed that the aroma response intensity increased and then decreased, and the taste response intensity increased during the deep-frying process. According to the GC-IMS analysis, a total of 46 aroma compounds were detected, including 7 aldehydes, 5 ketones, 10 alcohols, 9 esters, 4 olefins, 7 heterocyclic …
The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus,
2023
Ningbo Product and Food Quality Inspection and Research Institute, Ningbo, Zhejiang 315000, China
The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus, Lu Jianghui, Chen Yuewen, Fu Jingjing, Long Yongjie
Food and Machinery
Objective: This study aimed to solve the problems of low freshness, heavy bitterness, and poor flavor of protein peptides hydrolyzed by enzymes of Harpodon nehereus （HN）. Methods: Ultrasound assisted enzymatic hydrolysis method was used to prepare the HN protein peptides. Papain was selected as the catalyst to study the changes in particle size, hydrolysis degree, soluble peptide content, relative molecular mass distribution, free amino acid content, and electronic tongue flavor signal of the HN protein peptides under different ultrasound power （0, 120, 240, 480, 600 W）. The effect of different ultrasound intensities on the structure and flavor of HN protein …
Design And Application Of Portable Intelligent Rice Freshness Detection System,
2023
School of Food and Biological Engineering and Jiangsu University, Zhenjiang, Jiangsu 212013, China
Design And Application Of Portable Intelligent Rice Freshness Detection System, Shao Xiaokang, Lin Hao, Wang Zhuo, Li Yibing, Chen Quansheng
Food and Machinery
Objective: To realize rapid nondestructive testing of rice freshness. Methods: A portable device system based on nano color-sensitive sensors combined with near-infrared spectroscopy was developed. The spectral data of the corresponding color-sensitive sensors were collected for the identification of multi-gradient rice adulteration and the prediction of freshness across batches of rice. Results: Using Si-CARS-PLS to extract spectral characteristic variables, the recognition rate of discriminative model was the highest after modeling by LDA algorithm, and the recognition rate of training set and prediction set were 97.22% and 95.83%, respectively. At the same time, PLSR model predicted that cross-batch data had stronger …
An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model,
2023
Guizhou Academy of Testing and Analysis, Guiyang, Guizhou 550014, China
An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model, Shen Ying, Xie Feng, Wang Yulin, Tan Bo, Fan Jinxu
Food and Machinery
Objective: To improve the detection efficiency of the aerobic plate counter, to meet the requirements of quality management system of the inspection and testing institutions and the application of laboratory LIMS system. Methods: It was used to continuously collected of colonies image through the GigE industrial camera, variable lens and multiple light sources combined lighting system, at the same time the Unet++ segmentation model was used for image recognition processing and colony counting. Results: The colony counter had the characteristics of high collection efficiency, it only took 38 s to complete the image acquisition of one plate. It only took …
Determination Of Lactose In Milk By High Performance Liquid Chromatography-Evaporative Light Scattering Detector With Rcm-Monosaccharide Ca2+ Column,
2023
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
Determination Of Lactose In Milk By High Performance Liquid Chromatography-Evaporative Light Scattering Detector With Rcm-Monosaccharide Ca2+ Column, Zhu Xiaopeng, Fu Shangchen, Hao Guo, Niu Pengfei, Liu Yongfeng
Food and Machinery
Objective: To achieve rapid detection of lactose content in milk, a new method for the determination of lactose in milk based on RCM-monosaccharide Ca2+ column and high-performance liquid chromatography has been established. Methods: Milk was precipitated with protein in a 0.2 g/mL trichloroacetic acid solution, and the resulting filtrate was diluted 100 times and filtered with a membrane before entering a high-performance liquid chromatography system. It was separated by an RCM-monosaccharide Ca2+ column and detected by an evaporative light scattering detector. Results: The results showed that lactose had a good correlation between peak area and concentration in the …
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms,
2023
Nanchong Institute for Food and Drug Control, Nanchong, Sichuan 637000, China
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Food and Machinery
Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …
Rapid Detection Of Moisture Content Of Pineapple Based On Near Infrared Spectroscopy And Ssa-Relm,
2023
Zhengzhou Vocational College of Finance and Taxation, Zhengzhou, Henan 450000, China
Rapid Detection Of Moisture Content Of Pineapple Based On Near Infrared Spectroscopy And Ssa-Relm, Zhao Yanli, Zhao Qian, Li Zhiqiang
Food and Machinery
Objective: A method for a fast and non-destructive detection of pineapple moisture content was established. Methods: A novel detection model of pineapple moisture content was proposed based on continuous projection feature wavelength selection and Sparrow search algorithm. Firstly, according to the characteristic of pineapple NIR data with high dimension and redundant information, the results of feature wavelength selection such as successive projections algorithm, principal component analysis and full-band were compared, the selection method of characteristic wavelength of pineapple near infrared spectrum was determined. Secondly, considering that the performance of RELM model was affected by the selection of input layer weight …
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation,
2023
School of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu
Food and Machinery
Objective: Aiming at the problem that strawberry quality was easy to be damaged under impact in processing process. Methods: The relationship among impact energy loss, internal stress and impact damage of strawberry during impact was studied by display dynamics simulation method. The impact of impact parameters on damage degree and sensitivity was analyzed by response surface method. Results: When the strawberry collides with the steel plate at 23 ms, the ratio of strawberry damage volume reached the maximum (7.83%), and at the same time, the impact energy loss (95.60 mJ) and internal stress (0.238 4 MPa) both reached their maximum …
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet,
2023
Hefei General Machinery Research Institute Co., Ltd., Hefei, Anhui 230031, China
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin
Food and Machinery
Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of …
The Design Of Fuzzy Control System For Food Freezing Temperature Control,
2023
Zhongshan Technician College, Zhongshan, Guangdong 528400, China
The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong
Food and Machinery
Objective: Improving the setting value adjustment ability of the speed control loop and temperature control loop of food entering the freezing tunnel. Methods: By treating the speed and temperature control circuits of the conveyor belt separately, a fuzzy control system for food freezing temperature control was designed. The control system included a proportional-integral-differential controller for the food conveyor roller speed, a proportional-integral controller for temperature regulation in the freezing tunnel, and a Takagi-Sugeno fuzzy controller to set the temperature set point of the temperature regulation proportional-integral controller. Results: When the mass flow rate of frozen food was increased from 650 …
