Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress,
2023
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410200, China;Ausnutria Institute of Food and Nutrition, Changsha, Hunan 410200, China
Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei
Food and Machinery
This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.
Comparison Of The Quality Of Surimi Gel From Three Squid Species,
2023
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong
Food and Machinery
Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value …
Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism,
2023
School of Information Technology, Beijing Institute of Technology, Zhuhai Campus, Zhuhai, Guangdong 519000, China; Heyuan Branch, Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology, Heyuan, Guangdong 517000, China
Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng
Food and Machinery
Objective: This paper puts forward one cylinder driving five-row longan core-removing mechanism for the low production efficiency of the pneumatic longan core-removing mechanism. Methods: The mechanism adopts one cylinder driving five rows handspikes in the direction, which transport longan to core-removing hole, after the longan is cut under the triangular blade, and another cylinder drives five handspikes in the vertical direction in order to remove longan core. Five longan cores is removed one working process, so that the production efficiency is improved. Results: The result of experiments showed that the order of influencing on longan core-removing loss rate is blade …
Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed,
2023
Changsha University of Science and Technology
Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed
Food and Machinery
Objective： This study aimed to obtain suitable turbulence model for simulation infrared combined spouted bed numerical valued. Methods: Two equation models (SST k-ε and Realizable k-ε) were used for numerical simulation to obtain the performance parameters of the infrared spouted bed and the velocity, temperature and particle concentration distribution of the flow field in the drying chamber under different working conditions. The particle drying experiment of the infrared spouted bed was carried out. Results: When under the working conditions of air inlet velocity of infrared spouted bed drying chamber of 8 m/s and a temperature of 50 ℃, the values …
Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle,
2023
College of Ocean Engineering Equipment, Zhejiang Ocean University, Zhoushan, Zhejiang 316022， China
Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng
Food and Machinery
Objective： It solves the problems of large water consumption and poor cleaning effect existing in the traditional cleaning method of mussels. Methods： The geometric models of Axial fan-nozzle with different structural parameters were established by Solidworks software. After setting the parameters in fluent software, the velocity and water content of the internal and external flow fields of the jet were numerically calculated. Results： The larger the spray angle of the nozzle was, the faster the decay velocity of the flow field of the jet was, and the lower the water content was. The larger the equivalent diameter of the nozzle …
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics,
2023
School of Mechanical Engineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong
Food and Machinery
Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall …
Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption,
2023
Shandong Academy of Agricultural Machinery Sciences, Jinan, Shandong 250100, China; Huang Huai Hai Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, P.R.China, Jinan, Shandong 250100, China
Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng
Food and Machinery
Objective： This study aimed to resolve the interactions among the material dehydration, temperature and humidity of dry medium, and the energy consumption. Methods: The dehydration characteristics, temperature and humidity evolution of dry medium, and energy consumption of system component had been determined by testing under control parameters of 60 ℃ and 10% RH. Results: Dehydration rate of the materials was relatively fast in the early stage, 96 percent of the moisture was removed from the material after 1.5 hours of drying. At this stage, the relative humidity of drying medium remained above 24 percent, the moisture in drying medium was …
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China,
2023
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin
Food and Machinery
Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels …
Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding,
2023
School of Art & Design, Hunan College of Science and Technology, Yueyang, Hunan 414006, China
Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei
Food and Machinery
From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and …
Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii,
2023
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min
Food and Machinery
Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree …
Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis,
2023
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis, Chen Xiao-Chen, Du Xi-Ping, Zhou Li-Juan, Wu Ling, Li Zhi-Peng, Yang Yuan-Fan
Food and Machinery
Objective: This study aimed to optimize the extraction process of Porphyra haitanensis polyphenols to develop natural hypoglycemic foods. Methods: The Box-Behnken response surface method was used to optimize the extraction process of P. haitanensis polyphenols. The α-glucosidase inhibition activity was applied to evaluate the hypoglycemic activity of P. haitanensis polyphenols at different harvest periods, and the antioxidant activities of them were evaluated based on DPPH, ABTS+ radical scavenging rate and ORAC value. Results: The optimal extraction process conditions were liquid-solid ratio (Vethanol∶mP. haitanensis) 51∶1, ethanol concentration 56% and ultrasonication time 51 min. Under the control …
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries,
2023
Jilin Province Economic Management Cadre College, Changchun, Jilin 130012, China
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries, Zhao Wei, Huang Jia-Qi
Food and Machinery
Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major anthocyanins and the changes of PPO enzyme activity and antioxidant capacity of blueberries under different drying methods. Results: High retention of two major anthocyanins （D3G and C3G） in blueberries under far-infrared drying, and the second-order mathematical model could better simulate their degradation process. Compared with hot-air drying, the rate constants （k） and entropy values （ΔS） of far-infrared dried blueberry anthocyanins were smaller, and the …
Nutritional Value And Development Prospect Of Edible Dock,
2023
School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230000, China; Institute of Food Processing, Anhui Agricultural University, Hefei, Anhui 230000, China; Anhui Agricultural Products Processing Engineering Laboratory, Hefei, Anhui 230000, China
Nutritional Value And Development Prospect Of Edible Dock, Wang Xiao-Jie, Liu Kang, Zhang Li, Zheng Ming-Ming, Zhou Yi-Bin
Food and Machinery
To investigate the physicochemical properties of edible dock, promote its processing and develop the related products, the safety, advantages as a new food raw material, nutritional components, health efficacy and application status of the edible dock were reviewed, and the prospects for the development of edible dock products were also presented.
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine,
2023
Sichuan University of Science & Engineering, Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, Sichuan 644000, China
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie
Food and Machinery
Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine …
Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid,
2023
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid, Liu Dong-Xue, Xiao Qian, Liu Cheng-Guo, Luo Jie, Luo Yang, Zhou Hui
Food and Machinery
Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization …
Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid,
2023
Chongqing Food Industry Research Institute Co., Ltd., Chongqing 400042, China
Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu
Food and Machinery
Objective： This study aimed to improve the yield and gelling property of lemon pectin. Methods: Oxalic acid was used to extract pectin from lemon residue. The factors of optimal ratio of solid-liquid, pH, extraction temperature and extraction time were optimized through single factor experiments and orthogonal experiments. The purity, degree of esterification and rheological properties of the extracted lemon pectin were analyzed. The differences of gelling property between the extracted lemon pectin and two kinds of commercial high methoxyl pectins (HMP-1, HMP-2) were compared. Results: The results showed that the yield of pectin extract was 22.83%, with total galacturonic acid …
Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut,
2023
Biological Engineering, Shandong Polytechnic, Jinan, Shandong 250104, China
Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin
Food and Machinery
Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …
Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel,
2023
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong
Food and Machinery
The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.
Application Of Flow Cytometry In Microbial Detection Of Dairy Products,
2023
State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China; Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China; Dairy Research Institute, Bright Dairy and Food Co., Ltd., Shanghai 200436, China
Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping
Food and Machinery
The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.
The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation,
2023
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun
Food and Machinery
Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including …
