Quality And Safety Management Research Of Traditional Fermented Meat Products,
2023
School of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Heibei 050061, China
Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang
Food and Machinery
The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.
Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology,
2023
School of Marxism of Xi’an Medical University, Xi’an, Shaanxi 710021, China
Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan
Food and Machinery
Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …
The Reflection And Reconstruction Of The Penalty Exemption List System In The Field Of Food Safety,
2023
Law School of Guangxi University, Nanning, Guangxi 530004, China
The Reflection And Reconstruction Of The Penalty Exemption List System In The Field Of Food Safety, Lin Ke-Liang, Mo Chen-Yu, Yang Hai
Food and Machinery
Current food safety penalty list positioning fuzzy, content reiterated a lot of the current legislation, to avoid the defects of food safety substance problems. The reason is that the administrative law enforcement excessive list penalty for food safety risk, thus adopted a negative avoidance attitude. It is not only conducive to optimize the business environment, but also will cause adverse effects on food safety in a long-term view. In essence, the formulation of the exemption list is still administrative activities rather than legislative activities. The reconstruction of the food safety exemption list system should replace the current legislation in terms …
Three-Dimensional Flow Field Analysis Of A Progressively Accelerating Single Screw With Kneading Blocks,
2023
College of Mechanical and Power Engineering, Shenyang University of Chemical Technology, Shenyang, Liaoning 110142, China
Three-Dimensional Flow Field Analysis Of A Progressively Accelerating Single Screw With Kneading Blocks, Tian Dong, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
Objective: In order to improve the mixing performance and work speed of a single screw extruder increase. Methods: A coaxial gradual acceleration single screw using planetary wheel assemblies and mixing elements was designed. Using ansys/cfx to conduct the three-dimensional flow field analysis of the flow channel, the macro pressure field, speed vector diagram, speed streaming diagram and axial speed changes, were finished, which was compared to the only traditional pillar. Results: As the speed of the pillar continues to increase, the time for the material to stay in the barrel becomes shorter, and the extrusion efficiency of the gradual acceleration …
Full-Life Fatigue Analysis Of Vertical Retort Based On Fracture Mechanics,
2023
School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China
Full-Life Fatigue Analysis Of Vertical Retort Based On Fracture Mechanics, Liu Jin-Peng, Zhang Li-Mei, Huang Zhi-Gang
Food and Machinery
Objective: The fatigue strength of a new type of vertical retort under the cyclic load of heat engine was studied, especially the residual fatigue life of the pot body after the crack appeared and the factors affecting the fatigue crack propagation of the germicidal pot. Methods: The mechanical characteristics of retort under sterilization and three kinds of cyclic loads were analyzed by Workbench, the design fatigue life of the retort under three alternating stresses was studied based on the S-N curve. The effect of the initial crack size, pressure and temperature on the stress strength factor and residual fatigue life …
Determination Of Discrete Element Simulation Parameters Of Rice Milling Machine,
2023
School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Determination Of Discrete Element Simulation Parameters Of Rice Milling Machine, Zhang Ning, Cao Xian-Zhou, Wang Xin-Yu, Sun Yan-Ling
Food and Machinery
Objective: To solve the problem that the roller is inconvenient to operate and the concept of rolling friction coefficient and sliding friction coefficient is confused. Methods: EDEM software was used to simulate the white milling process. Taking MNAW18 rice mill as a reference and taking Feng Liangyou series brown rice as a sample, a set of method for measuring discrete element simulation parameters of rice mill was established by independently setting up an experimental bench and combining with simulation calibration. Results: Using the self-made collision coefficient experimental device and video motion processing software, the collision recovery coefficients between brown rice …
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc,
2023
Zhengzhou Vocational College of Finance and Taxation, Zhengzhou, Henan 450000, China
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang
Food and Machinery
Objective: In order to solve the problems of low automation level and low efficiency of the control system in the current automated production line of hickory shell breaking. Methods: On the basis of the existing automatic production line of hickory shell breaking, a control system of hickory shell breaking automatic production line based on PLC control technology is proposed. With PLC as the core, the control of the whole hickory shell breaking automatic production line was completed, including shell breaking machine, air separator, shell breaking separator, color sorter and other equipment. The feasibility of the method was verified by testing …
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed,
2023
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang
Food and Machinery
Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, …
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage,
2023
Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun
Food and Machinery
Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic …
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels,
2023
College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China;Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
Food and Machinery
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered …
Cherry Defect And Classification Detection Based On Improved Yolox Model,
2023
Beidou High Precision Positioning Service Technology Engineering Laboratory of Liaoning Province, Dalian University, Dalian, Liaoning 116622, China; Environment Sensing and Intelligent Control Key Laboratory of Dalian, Dalian University, Dalian, Liaoning 116622, China
Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei
Food and Machinery
Objective: In order to expand the scope of cherry sales and achieve rapid grading of cherries under industrial conditions. Methods: Firstly, the YOLOX network was used to detect the defective fruit, in order to solve some problems where the defect was not obvious. The detection accuracy of the inconspicuous defect was improved by setting the appropriate fusion factor for the feature pyramid network, and in order to solve the problem of imbalance between various types of real samples, Focal Loss was integrated into the loss function. Then, the intact fruit was graded using the YOLOX network, and the attention mechanism …
Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging,
2023
Qingdao University of Technology, School of Information and Control Engineering, Qingdao, Shandong 266520, China
Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging, Gao Sheng
Food and Machinery
Objective: The study aimed to explore a fast and accurate method to detect brown spot and damage decay in grape bunches. Methods: Colour images （RGB） and near-infrared images （NIR） of red globe grapes bunches were captured by a near-infrared industrial camera. The edges of the samples and the edges of the defective parts were first extracted by applying the Sobel algorithm to the NIR images （NIR）, and then the images were binarized by the adaptive thresholding algorithm to achieve the segmentation of the images. Then the sample edges and fruit stalks were removed by the normalized supergreen method and the …
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology,
2023
The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China; School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025, China
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Food and Machinery
This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future.
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities,
2023
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing
Food and Machinery
Objective: Optimizing the extraction conditions of polysaccharides from Dendrobium officinale under ultra-high pressure, improving the yield of polysaccharides, and studying its basic properties and antioxidant activity in vitro. Methods: Using D. officinale dry powder as raw material, orthogonal experiment was used to optimize the extraction conditions of polysaccharide from D. officinale by ultra-high pressure technology. The relative molecular weight and monosaccharide composition of polysaccharides extracted from D. officinale by traditional hot water extraction method and ultra-high pressure extraction method were determined, and their antioxidant activities in vitro were compared. Results: Under the optimal conditions of 200 MPa, solid-liquid ratio of …
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt,
2023
Qinghai Province Academy of Plateau Science and Sustainability, Xining, Qinghai 810008, China; Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province, Xining, Qinghai 810008, China; School of Life Science, Qinghai Normal University, Xining, Qinghai 810008, China
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Food and Machinery
Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour,
2023
School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong
Food and Machinery
Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） …
Research Progress Of Reference Substance For Steroid Hormone In Food Matrix,
2023
Tianjin Agricultural University College of Animal Science and Veterinary Medicine, Tianjin 300384, China; Chinese Academy of Inspection and Quarantine, Beijing 100176, China
Research Progress Of Reference Substance For Steroid Hormone In Food Matrix, Wu Li-Jun, Yin Ying, Dai Li-Xue, Yu Li-Bo, Li Cun, Peng Tao
Food and Machinery
This review summarized the technical route and development process of matrix reference materials in China, and the current research progress of steroid hormone matrix reference materials were also introduced. The problems existing in the development and production of matrix reference materials in China and the future development are prospectsed.
Research Progress Of Novel Low-Carbon Technologies In Cold Storages,
2023
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technical Service Platform, Shanghai 201306, China
Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin
Food and Machinery
This paper introduces the low-carbon quantitative index and energy consumption evaluation standard of cold storages, then systematically summarizes the novel low-carbon technologies and their application in cold storages from three aspects: refrigeration technology, cold thermal energy storage and air distribution optimization and finally prospects the development of cold storages in the future.
Research Progress On Quality Evaluation System Of Fruit Fermented Wine,
2023
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei 050051, China; School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050081, China
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products,
2023
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing 〔Hangzhou〕, Hangzhou, Zhejiang 310014, China
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting
Food and Machinery
The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.
